Healthy chicken noodle salad

Serves:

Serves 4

Ingredients

Dressing

• 1spring onion, finely chopped
• 1 garlic clove, minced
• 1/3 cup (80ml) soy sauce
• 1/3 cup (80ml) rice wine vinegar
• 2 tsp caster sugar
• 2 tsp sesame oil

• 400g chicken tenderloins
• 50g dried rice vermicelli
• 1 large carrot, sliced using a mandolin or potato peeler
• 1 celery stalk, finely sliced
• 1 telegraph cucumber, sliced using a mandolin or potato peeler
• 1/2 large red capsicum
• 2 tbsp chopped peanuts (optional)
• oil spray

Method

Place dressing ingredients in a jar and give a good shake to dissolve the sugar.

Place chicken tenderloins in half the dressing to marinate.

Cook rice noodles according to packet instructions.

Slice vegetables and mix together.

Heat a wok or non-stick frying pan on medium-high, spray with oil and add chicken tenderloins.

Cook for 2 minutes per side (all depending on how thick the chicken is) until cooked, spooning over left over marinade during the cooking process.

Remove the chicken to rest on a board for a couple of minutes.

Place rice noodles and salad in a bowl, pour over other half of dressing and top with chicken.

Sprinkle over peanuts.

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Serving Suggestions

Note

• If you can’t find chicken tenderloins, buy skinless chicken breasts and slice them into 1cm slices.
• I used brown rice noodles because I like the texture and they have much more protein and fibre (all depending on the brand), but feel free to use any vermicelli you’ve got in the pantry.
• You can slice the vegetables how you like, but I like to make ribbons because it looks nice. If you can’t be bothered, just slice finely or grate.
• Use any vegetables you’ve got in the fridge.
• Feel free to add some chilli to the dressing if you’re lovers of heat.
• This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder: You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.