This Asian salad is a lovely combination of textures and flavours. It is full of colourful veggies, soft noodles and shredded chicken and drizzled with a sweet and salty peanut dressing.
1 person made this
1 orange pepper
1 yellow pepper
250g medium Chinese egg noodles
4 tbsp crunchy peanut butter
1 small lemon
2 tbsp soy sauce
a pinch of caster sugar
2 cooked chicken breast fillets
100g Chinese leaves
Method Prep:15min › Cook:6min › Ready in:21min
Drop 100g broccoli, cut into small florets, and 1 orange pepper and 1 yellow pepper, cut into strips, into a large pan of boiling water. Add 250g medium Chinese egg noodles. Bring back to the boil, then remove from the heat, cover with a lid and leave for 4 minutes. Reserve 5 tbsp of the cooking liquid.
Tip the noodles into a colander and drain. Gently cool the noodles and vegetables with cold running water and drain again. Transfer to a serving bowl.
Whisk together 4 tbsp crunchy peanut butter with the reserved cooking liquid, the juice of 1 small lemon, 2 tbsp soy sauce and a pinch of caster sugar.
Shred 2 cooked chicken breast fillets and add to the noodles and vegetables with 100g Chinese leaves, shredded, and half the peanut dressing. Gently toss together to mix. Drizzle over the remaining dressing.