Coconut chicken noodle salad

Coconut chicken noodle salad


Coconut dressing with cashew nuts gives authentic flavour to this beautiful Asian chicken noodle salad.

The ingredient of Coconut chicken noodle salad

  1. 700g chicken breast fillets
  2. 2 tablespoons peanut oil
  3. 3cm piece fresh ginger, finely grated
  4. 3 garlic cloves, crushed
  5. 400g packet fresh hokkien noodles
  6. 1 carrot, cut into ribbons lengthways
  7. 1 cucumber, cut into ribbons lengthways
  8. 425g can baby corn, drained, rinsed, halved lengthways
  9. 1 red capsicum, thinly sliced
  10. 270ml can Ayam light coconut milk
  11. 2 tablespoons chopped fresh coriander leaves
  12. 1/3 cup cashew nuts, chopped
  13. 1 eschalot, finely chopped

The instruction how to make Coconut chicken noodle salad

  1. Combine chicken, oil, ginger and garlic in a bowl. Set aside.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Using a fork, separate noodles. Drain and rinse under cold water. Combine noodles, carrot, cucumber, corn and capsicum in a bowl.
  3. Heat a barbecue plate or chargrill over high heat. Cook chicken for 6 to 7 minutes each side or until brown and cooked through. Transfer to a plate. Cover and set aside for 5 minutes. Thinly slice.
  4. Meanwhile, make dressing: Place ingredients in a screw-top jar. Secure lid. Shake well to combine.
  5. Add chicken and dressing to noodle mixture. Toss to combine. Serve.

Nutritions of Coconut chicken noodle salad

calories: 573.122 calories
calories: 22.1 grams fat
calories: 7 grams saturated fat
calories: 45 grams carbohydrates
calories: 46.1 grams protein
calories: 111 milligrams cholesterol
calories: 480 milligrams sodium
calories: NutritionInformation

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