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Categories:
noodles peanut oil onions ginger red lebanese cucumbers hot red chili Coriander peanuts peanut oil sweet chili sauce Splenda
Viewed: 28 - Published at: 5 years agoIngredients
- 100 grams dried cellophane noodles
- 2 tsp peanut oil
- 500 grams chicken breast trimmed of fat skin removed
- 6 spring onions finely chopped
- 2 tsp fresh ginger peeled and finely chopped
- 1 red capsicum seeded and inner membrane removed, thinly sliced
- 2 lebanese cucumbers halved lengthways and thinly slice
- 1 hot red chili, seeded and thinly sliced
- 1 sml bunch coriander
- 2 tbsp unsaltef roasted peanuts roughly chopped
- 1 tbsp peanut oil
- 3 limes juiced
- 1 tbsp sweet chili sauce
- 2 tsp splenda
Method
- soak the noodles in hot water for 20 mins or until softened.
- while they are soaking, heat the peanut oil in a non stick frying pan.
- slice the chicken breast in half horizontally and add to the pan.
- cook for 2 mind on each side or until cooked through.
- remove the chicken from the pan and set aside to cool while preparing the rest of the salad.
- drain the noodles and toss together with the spring onions, ginger, Capsicums, cucumber and chili.
- make the dressing by whisking together the peanut oil, lime juice, sweet chili sauce, fish sauce splenda
- cut the chicken into bite size pieces and stir into the.noodles mixture.
- toss through the dressing and scatter with coriander leaves and peanuts
