At a glance
Preparation time: 25 minutes
Difficulty: Medium
Serves: 4
Ingredients
- 200g dry rice noodles*
- 1 red capsicum*
- 200g (approx. 25) snow peas*
- 4 spring onions, thinly sliced
- ½ bunch coriander
- 2 cups cooked BBQ chicken
- 2 tablespoons lime juice
- 2 tablespoons sweet chilli sauce
- 2 tablespoons soy sauce (reduced salt if available)
- 2 teaspoons sesame oil
Steps
- Cook noodles according to packet instructions. Drain, rinse under cold water then drain again. If using dry noodles, cut roughly with kitchen scissors.
- Slice the capsicum and snow peas into thin slices. Set aside on a chopping board.
- Cut the roots off the spring onions and cut into small pieces. Roughly chop the coriander. Set aside on the chopping board.
- Chop cooked chicken into small pieces and set aside on the chopping board.
- Place noodles, chicken, capsicum, snow peas, spring onion and half the coriander in a large bowl and mix together.
- To make dressing, mix lime juice, sweet chilli sauce, soy sauce and sesame oil together using a spoon.
- Add dressing to noodle salad and toss gently to mix well.
- Distribute salad between bowls and top with remaining coriander.
*Tips
- You can use any noodles you prefer or already have.
- Use any vegetables you prefer or have in your fridge or freezer.
- You can use sesame seeds on top before serving if you like.
Watch how to make it
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