Hero photo
30 Minutes
Chicken
Mild

Turmeric and Coconut Chicken Crunchy Noodle Salad

  • Healthy

Nothing gets you soaking up those summer feels like a cold and crunchy noodle salad. This one piles in the flavour and texture with creamy, coconut-poached chicken, a zingy dressing, crisp veg and the thing that brings it all together – crunchy, golden noodles. Don't expect leftovers.

Recipe

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1

Poach Chicken

Combine coconut milk and 500ml (2 cups) water in a saucepan and bring to the boil over high heat. Reduce heat to medium, add chicken and ½ teaspoon salt flakes, cover with a lid and cook for 12–15 minutes or until chicken is cooked through. Remove saucepan from heat and allow chicken to cool a little in poaching liquid. While chicken is cooking, continue with step 2.

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2

Prepare Slaw

Thinly slice cabbage. Halve cucumber and thinly slice. Grate carrot on box grater. Place cabbage, cucumber and carrot in a large bowl and set aside.

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3

Remove Chicken

Remove chicken from pan and set aside to cool. Reserve 80ml (⅓ cup) of the poaching liquid.

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4

Shred Chicken

Once chicken is cool enough to handle use clean hands, or two forks, to shred.

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5

Make Dressing

Combine reserved poaching liquid, turmeric, fish sauce, white wine vinegar and sweet chilli sauce in a mixing bowl and stir to combine. Season with salt and pepper.

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6

Plate Up

Pick Thai basil leaves from their stems. Thinly slice spring onion. Pour dressing over slaw and toss to combine. Divide between plates and top with chicken, spring onion, Thai basil and noodles to serve.

Australians QuiteLike

Turmeric and Coconut Chicken Crunchy Noodle Salad

Fabulous fresh ingredients

"Wonderful recipes that are delicious and nutritious and good value for money"

Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

"The recipes are so much better than all other meal kits I’ve tried over the years."

Asami