Asian Noodle Salad with Chicken & Peanut Dressing
Rice noodle salad with honey-soy chicken thighs, romaine, cucumber, carrot and herbs, tossed in a tangy peanut dressing. Finished with peanuts and chilli crisp for heat and crunch.
Peanut Dressing
Directions
Blend the peanut butter, soy sauce, vinegar, honey, garlic, ginger root and water until smooth. Taste and adjust with more honey or vinegar if needed.
Noodle Salad
Directions
Cook the rice noodles according to the packet instructions. Drain in a colander and rinse under cold water.
Add the romaine, noodles, cucumbers, carrot, cilantro, scallions, peanuts and sliced chilli to a large bowl and toss to combine.
Directions
Add the chicken thighs to a bowl with the honey, soy sauce, ginger powder, garlic powder and salt. Toss to coat and leave to marinate for a few minutes.
Heat a skillet over medium-high heat. Add the chicken thighs and any excess marinade from the bowl. Cook for 5-6 minutes per side until golden brown and cooked through, then transfer to a board and slice. Spoon any sauce left in the pan over the chicken.
Toss the Noodle Salad with the Peanut Dressing in a large serving bowl.
Top with the sliced chicken, spoon over the pan juices, and finish with chilli crisp or chilli oil to serve.