Zesty & Spicy Chicken Noodle Salad
October brings about a shift in weather throughout the world. Whether it is spring in Australia and New Zealand, or autumn in the USA and Europe, or wet and muggy weather in Southeast Asia, we can all benefit from a dish that will spice us up whilst cooling us down. This glass noodle salad is an homage to Vietnamese and Thai flavors. You can enjoy it as a main dish or as a side to grilled meats or seafood.
Zesty & Spicy Chicken Noodle Salad
Glass noodles & poached chicken with lots of fresh herbs and vegetables.
Servings 2
Ingredients
Poached Chicken:
- 2 boneless chicken thighs
- 2 bunches of cilantro stems & roots
- 1 bunch of green onion
- 1 bottom part of lemongrass bruised
- 3 cloves garlic peeled and smashed
- Salt and pepper to taste
Salad Dressing:
- Juice of 1 large lime
- 1 teaspoon sugar
- 2 teaspoons fish sauce
- 1 red bird’s eye chili minced
Salad:
- 60 g glass noodles soaked in tap water for 10 minutes
- ½ cup mint leaves sliced thinly
- 2 large bunches cilantro leaves or to taste
- 1 ½ cup Beijing cabbage sliced thinly
- ½ cucumber peeled and cored and julienned
- 1 small carrot peeled and julienned
- 3 shallots sliced thinly
Instructions
- Place the chicken thighs in a medium pot, add enough water to cover the chicken. Add the lemongrass, garlic, cilantro stems and roots, and green onions into the pot.
- Bring to a boil, cover the pot with a lid and simmer for 20 minutes until the chicken is cooked. Salt & pepper to taste. Remove the chicken thighs and let them cool down before shredding them. You may save the poaching liquid for another recipe.
- Mix the ingredients of the dressing in a small bowl and set aside.
- In a small pot, boil the soaked glass noodles for about a minute until soft. Drain and rinse with cold water.
- In a large mixing bowl, toss the cooked and cooled down glass noodles with mint leaves, cilantro leaves, cabbage, cucumber, carrots, shallots, and shredded chicken thighs. Pour in the dressing and mix thoroughly. Adjust seasoning to your taste.