Chicken and peanut noodle salad

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24
chicken and peanut noodle salad
Serves 4-6
300g chicken fillets
2 tbsp soy sauce
90g honey
1 garlic clove, crushed
2 tbsp sesame oil
200g wholemeal noodles
350g red cabbage, finely sliced
1 large carrot, finely sliced or grated
1 cucumber, finely sliced or grated
3 spring onions, sliced
30g fresh mint, leaves picked
30g fresh coriander, leaves picked
40g salted peanuts, roughly chopped
20g toasted sesame seeds
  1. Lay the chicken between two sheets of cling film; bash with a meat tenderiser or rolling pin to flatten slightly. 
  2. In a bowl, combine the soy sauce, honey, garlic and half of the sesame oil. Add the chicken and marinate in the refrigerator for 20 minutes. 
  3. Heat the remaining sesame oil in a wok or large frying pan over a high heat. Cook the chicken for 4-5 minutes on each side or until cooked through. Set aside to cool slightly, then thinly slice or shred. 
  4. Reduce the heat to medium and add the marinade from the bowl to the wok. Cook for 5-6 minutes or until sticky. Set aside to cool.
  5. Cook the noodles according to the package instructions, then rinse under cool water.  
  6. In a large bowl, toss the cabbage, carrot, cucumber, onion, mint, coriander, peanuts, sesame seeds, chicken and noodles. Add the sticky soy dressing and toss to combine. 

Per serving: 372k cals, 13.2g fat (2.4g saturated), 43.3g carbs (15.5g sugars), 21.8g protein, 4.6g fibre, 0.623g sodium