Everyday Meals

Coconut Chicken And Noodle Salad

Description

Try this yummy salad as an alternative to soup

Prep time:20 mins

Cook time:15 mins

Serves: 2

Ingredients

  • ½ x 210g jar Five Tastes Laksa Paste
  • 1 chicken breast fillet
  • 1 teaspoon grated palm sugar
  • 165ml coconut milk
  • 1 teaspoon fish sauce
  • Zest and juice of 1 lime
  • 1 cup chicken stock
  • 1 kaffir lime leaf, finely shredded
  • ½ x 375g packet rice noodles
  • ¼ Chinese cabbage or wombok, shredded
  • 2 cups bean shoots
  • ¼ cup fresh chopped mint leaves, plus extra for garnish
  • ½ cup roughly chopped roasted peanuts

Instructions

Step 1

Spread Five Tastes Laksa Paste over chicken and refrigerate for 1 hour to marinate.

Step 2

Meanwhile, to make the dressing, dissolve palm sugar in 1 tablespoon of hot water, ¼ cup of coconut milk, fish sauce, lime zest and juice. Stir well.

Step 3

Combine remaining coconut milk and chicken stock in a small saucepan and bring to a gentle simmer. Add chicken and kaffir lime leaf, cover and poach for 10-15 minutes or until chicken is cooked through. Allow chicken to cool in liquid. When cool, remove chicken and shred.

Step 4

Cook noodles following packet directions, rinse under cold water and drain well.

Step 5

Combine noodles, chicken, cabbage, bean shoots, mint and peanuts. Drizzle with coconut dressing, toss and serve immediately garnished with extra mint leaves.

Tasty Tip!

The coconut chicken stock can be reserved to make soup.

Coconut Chicken And Noodle Salad
Average user rating:
  • 4

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    Laksa Paste

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