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Zesty & Spicy Chicken Noodle Salad

Eat the Wind
Glass noodles & poached chicken with lots of fresh herbs and vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine Southeast Asian
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.