Serves: 4
Prep: 10 minutes Cook: 20 minutesThis Asian inspired salad is fresh, flavourful and satisfying!! Packed full of vegetables and so quick and easy to prepare. This salad can be an accompaniment of the main meal or served a larger portion as the main meal itsself.
| ingredients |
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1 large packet rice noodles |
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Skinless chicken breast, diced |
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1 1⅓ tbsp garlic-infused olive oil |
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1 red capsicum, julienned |
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1/2 green capsicum, julienned |
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2 medium carrots, julienned |
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½ bunch spring onions, green tops only, sliced |
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¼ cup oyster sauce |
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¼ cup soy sauce |
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1 1⅓ tbsp fish sauce |
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1 tsp brown sugar |
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1 tsp crushed ginger |
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1 tsp red chilli flakes |
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½ cup crushed peanuts |
Julienne capsicums and carrots and chop spring onion tips, set aside.
Cook rice noodles according to packet instructions, drain and set aside to cool.
In a small jug, add oyster sauce, soy sauce, fish sauce, brown sugar, crushed ginger and chilli flakes and stir to combine, set aside.
Heat oil in large wok, add diced chicken and sauté until browned and cooked thoroughly.
Turn off heat and add cooked rice noodles, sauce and julienned capsicum and carrot to the wok, stir to combine.
Divide noodle salad into four bowls and garnish with spring onion tips and crushed peanuts.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1826 Kj / 436 cal |
| Protein | 42.80g |
| Carbohydrates | 27.10g |
| Sugar | 15.30g |
| Total Fat | 17.20g |
| Saturated Fat | 3.30g |
| Fibre | 5.20g |
