Crispy Noodle Salad

Setting your palate alight. This Thai salad is a balance of heat, salt, acid, & sweet.

INGREDIENTS

• 70g crispy noodles

• 1/4 cabbage - finely sliced

• 1 carrot - julienned

• 3 celery stakes - finely sliced

• 8 cherry tomatoes - quartered

• 300g chicken breast

• 2 bay leaves

• 1 tsp black pepper corns

• 2 cups chicken stock

Dressing:

• 1 handful fresh coriander/mint - finely chopped

• 2 cloves garlic - grated

• 1 red chilli - finely chopped

• 1 Tbsp sugar

• 1 Tbsp sugar-free maple syrup

• 2 Tbsp fish sauce

• 2 Tbsp soy sauce

• 4 tbsp lime juice

• 1 tsp sesame oil

METHOD

1. In a pot, combine the chicken, stock, bay leaves and peppercorns and place over high heat.

2. Bring to a boil, reduce the heat and simmer for 20mins or until chicken is cooked through.

3. Prepare all salad ingredients except the crispy noodles and place into a bowl of cold water. Set aside in the fridge for 5-10mins. This will make the veg crispy.

4. To make the dressing, start by dissolving the sugar in 1 Tbsp of warm water. Then add the remaining liquid ingredients, followed by the garlic, chilli, and fresh herbs. Stir and taste. Adjust flavours as desired.

5. Once the chicken has cooked through , remove it from the pot and shred with a fork.

6. Remove the salad from the fridge. Drain the well and then split between 2 bowls.

7. Add the chicken, crispy noodles and drizzle over the dressing.

If you need extra calories, this salad pairs well with rice noodles or stick rice.

Serves Two.

Nutritional Information: per serving

Calories: 462kcal

Protein: 43g

Fat: 10g

Carbohydrate: 48g