Chicken
Deliciously fresh and vibrantly coloured, this tangy, veg-packed chicken noodle salad is perfect for enjoying outdoors on a hot summer’s evening. Serve the chilli on the side, instead, if not everyone likes it hot.
Place chicken in a medium saucepan of salted, boiling water and cook for 12 minutes or until cooked through. Remove from water and set aside to cool. While the chicken is cooking, continue with step 2.
Finely chop chilli. Finely zest and juice lime. Place fish sauce, lime zest and juice, sugar, rice wine vinegar and sesame oil in a small bowl and mix to combine.
Peel carrot into ribbons using a vegetable peeler. Slice cucumber into long, thin pieces. Finely shred cabbage using a sharp knife or mandolin. Place carrot, cucumber, cabbage, and dressing in a large bowl and toss to coat. Set aside to pickle slightly.
Place vermicelli noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and rinse under cool water.
Shred cooled chicken and place in a large serving bowl. Add noodles and pickled vegetables and season to taste. Mix to combine.
Divide chicken noodle salad between bowls and top with roasted peanuts to serve.
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
