Asian Noodle Salad with Caramelized Chicken
Equipment
Ingredients
Chicken
chicken thighs (skinless, boneless)
600 g
Peanut Sesame Dressing
peanut butter
60 g
sesame oil
30 ml
soy sauce
45 ml
honey
30 ml
lime
1 piece
garlic
2 cloves
ginger
15 g
Salad Components
rice noodles
200 g
carrot
2 piece
cucumber
1 piece
bell pepper
1 piece
red cabbage
150 g
green beans
100 g
Instructions
Prepare the dressing
Whisk together peanut butter, sesame oil, soy sauce, honey, lime juice, garlic and ginger until smooth.
Cook the rice noodles
Cook rice noodles according to package instructions until al dente, then rinse under cold water and drain.
Prepare vegetables
Julienne carrots, slice cucumber, dice bell pepper and shred red cabbage into thin strips.
Cook the chicken
Heat a pan over medium-high heat, add chicken thighs and cook until caramelized and cooked through.
Assemble the salad
In a large bowl combine rice noodles, all prepared vegetables, cooked chicken and drizzle generously with peanut sesame dressing. Toss everything together.
Original recipe
Storage
Best served fresh. Store dressing separately if making ahead.
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