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Lemon chicken noodle salad

By taste.com– Source

5/5

ResultSport

February 3, 2022

Copy of RS Article Original (1)_11zon

INGREDIENTS:

 
500g Lilydale Free Range Chicken Breast, thinly sliced
 
1 stem lemongrass, pale section only, finely chopped
 
1 tsp finely grated lemon rind
 
1/2 tsp turmeric
 
2 long fresh red chillies, deseeded, finely chopped
 
80ml (1/3 cup) fresh lemon juice
 
100g dried egg noodles
 
1 small red onion, thinly sliced
 
150g sugar snap peas, thinly sliced diagonally
 
1/4 small red cabbage, shredded
 
100g grape tomatoes, halved
 
1 cup fresh mint leaves
 
1 cup fresh coriander leaves
 
2 tsp fish sauce
 
2 tsp brown sugar
 
 
INSTRUCTIONS: 
 
Combine the chicken, lemongrasslemon rindturmeric, half the chilli and 2 tablespoons lemon juice in a shallow glass bowl. Cover and place in the fridge for 30 minutes to marinate.
 
Cook the noodles following the packet directions or until tender. Drain. Refresh under cold running water.
 
Heat a large wok over high heat and spray with oil. Stir-fry the chicken for 2-3 minutes or until golden brown and cooked through. Transfer to a large bowl.
 
Add the noodles, onionsugar snap peascabbagetomatomint and coriander to the chicken. Combine fish saucesugar, remaining chilli and 2 tablespoons lemon juice in a small bowl. Stir until sugar dissolves. Add the dressing to the salad. Gently toss to combine. Serve warm.

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