Thai Chilli Chicken Noodle Salad
Thai Chilli Chicken Noodle Salad
A fresh and vibrant salad using Amoy sweet thai chilli stir fry sauce and Amoy ribbon rice noodles. Quick and easy, great for picnics.
Cooking Information
Prep. time:
15
Cook time:
12-15
Serving Information
Serves:
4
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4 medium skinless chicken breasts
2 x 120g sachets of Amoy sweet thai chilli stir fry sauce
1 tbs p vegetable oil
250 g cherry tomatoes, cut in half
100 g sugar snap peas, thinly sliced
1/2 red onion, sliced
1 small gem lettuce, thinly sliced
1 1/2 tbs p white wine vinegar
- Place the chicken breast on a barbeque, turn often until thoroughly cooked, brushing with half a sachet of Amoy sweet thai chilli stir fry sauce mixed with the oil, remove and slice.
- Meanwhile place the noodles in a pan of boiling water and gently stir to separate the noodles as they just come to the boil, run under cold running water, drain well and place in a large bowl.
- Add the remaining ingredients with the sauce and toss together with sliced chicken.
- Tip: If you like it spicier add some Amoy chilli soy sauce.
