Ping pong chicken noodle salad
Chef:
Fay Ripley
Prep:
20 mins
Cook:
15 mins
100g cashew nuts
150g runner beans, trimmed and stringed
2 carrots, peeled
1/4 cucumber
3 spring onions
1 iceberg lettuce
1 x 300g pack fresh rice noodles
300-400g leftover cooked free-range chicken, shredded
1 tbsp black seasme seeds (optional)
Dressing:
2 tbsp tahini paste
1 tbsp light soy sauce
1 tbsp sweet chilli sauce
1 tbsp rice vinegar
100ml chicken stock
Juice of 1 lime
Preheat the oven to 180°C (fan), 200°C, gas ark 6. Roast the cashews in the oven for 10 minutes till just golden (don't forget them). Cool then roughly chop and set aside.
Blanch the runner beans in a pan of boiling water for 3-4 minutes. Drain and rinse in cold water, then slice them lengthways to make matchsticks. Finely slice the carrots, cucumber and spring onions into strips.
Line your bowl with a large outside lettuce leaf or two. Whisk all the dressing ingredients together, then mix half of it with the noodles and chopped veg, and fill each lettuce bowl.
Scatter the chicken on top, then drizzle over the rest of the dressing followed by the chopped cashews and a sprinkling of black sesame seeds, if using.
Serves
4
Preparation Time
20 minutes
Cooking Time
15 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Healthy, Kids Food, Quick Meals, Salads
Level of Difficulty
Easy
Use ready-trimmed runner beans, pre-roast the nuts, make the dressing beforehand and keep it in the fridge.
