Super Green Thai Style Double Chicken Cold Noodle Salad
with Lime, Pear, Spring Onion and Cucumber
This vibrant cold noodle salad uses flavoursome Thai green curry paste, sambal and lime to create a fragrant dressing for cucumber, pear, spring onion and the rice noodles. Top with spiced chicken to complete this dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet(s)
Indonesian Style Spice Mix
4 unit(s)
British Chicken Breasts
2 unit(s)
Spring Onion
1 unit(s)
Baby Cucumber
1 unit(s)
Lime
1 unit(s)
Pear
220 grams
Rice Noodles
45 grams
Thai Green Style Paste
15 grams
Sambal Paste
20 grams
Ketjap Manis
(Contains: Soya)
120 grams
Coleslaw Mix
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Add the Indonesian style spice mix and flour (see pantry for amount) to a medium bowl. Season with salt and pepper, then mix together well.
Add the chicken breasts to the bowl and toss to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
While the chicken bakes, trim and thinly slice the spring onion.
Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
Halve the lime.
Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
Boil a full kettle.
Pop the noodles into a sieve in your sink.
Pour over the boiling water from your kettle until the noodles soften and are piping hot. Separate the noodles with a fork, drizzle over some oil and toss together.
In a large bowl, combine the Thai green style paste, sambal, ketjap, the juice from the lime and half the honey (see pantry for amount). Season with salt and pepper.
Just before the chicken is ready, add the cooked noodles, cucumber, pear, coleslaw mix and the white part of the spring onion to the dressing and toss together.
Cut the chicken widthways into 2cm thick slices.
Share the noodle salad between your serving bowls.
Top with the sliced chicken. Drizzle over the remaining honey (see pantry for amount).
Finish by sprinkling over the remaining spring onion.
