Thai chicken noodle salad
This light, fresh dish is perfect for relaxed summer entertaining, as it can be made in stages
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 40 mins
Cook 1 hr 30 mins
Low-fat
- Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
- Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
- Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.
- To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.
TIP
For dessert, you could serve a selection of summer fruits on a platter of crushed ice with some sugar flavoured with lime and orange zest for dipping.
PER SERVING
359 kcalories, protein 33g, carbohydrate 33g, fat 11 g, saturated fat 3g, fibre 1g, sugar 8g, salt 2.71 g
Recipe from Good Food magazine, August 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/11581/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
FOR THE CHICKEN
- 1 chicken , about 1.5kg/3lb 5oz
- 3 slices fresh root ginger
- 2 spring onions , roughly chopped
- 2 garlic cloves
FOR THE SALAD
- 175g rice noodles
- 1 tbsp sunflower oil
- 100g asparagus , trimmed and cut into short lengths
- 175g sugar snap peas (cut into thin strips lengthways) or green beans (cut into short lengths)
- 4 spring onions , shredded
- 175g cherry tomatoes , halved
FOR THE DRESSING
- juice 2 limes
- 2 tbsp light muscovado or palm sugar
- 5 tbsp fish sauce
- 1-2 red chillies , deseeded and finely chopped
TO SERVE
- handful each basil and mint leaves, roughly torn if large, plus extra for garnish
- handful salted peanuts , roughly chopped
Buy ingredients
Search Good Food
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
13
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 40 mins
Cook 1 hr 30 mins
Low-fat
Ingredients
FOR THE CHICKEN
- 1 chicken , about 1.5kg/3lb 5oz
- 3 slices fresh root ginger
- 2 spring onions , roughly chopped
- 2 garlic cloves
FOR THE SALAD
- 175g rice noodles
- 1 tbsp sunflower oil
- 100g asparagus , trimmed and cut into short lengths
- 175g sugar snap peas (cut into thin strips lengthways) or green beans (cut into short lengths)
- 4 spring onions , shredded
- 175g cherry tomatoes , halved
FOR THE DRESSING
- juice 2 limes
- 2 tbsp light muscovado or palm sugar
- 5 tbsp fish sauce
- 1-2 red chillies , deseeded and finely chopped
TO SERVE
- handful each basil and mint leaves, roughly torn if large, plus extra for garnish
- handful salted peanuts , roughly chopped
PER SERVING
359 kcalories, protein 33g, carbohydrate 33g, fat 11 g, saturated fat 3g, fibre 1g, sugar 8g, salt 2.71 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
14 July 2009
sw77 commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 July 2009
CarolineKnight rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 September 2009
Claire rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.