Recipe: Coconut chicken noodle salad

By JO PRATT FOR MAILONLINE
Updated:


An unusual Asian-奮起させるd salad that's as far away from dull lettuce and cucumber as you can get

Serves 4?

Coconut and chicken noodle salad

Fragrant: The coriander leaves, mango and 造幣局 make this so flavoursome

FOR THE SALAD

  • 400ml (14fl oz) coconut milk
  • 2 large skinless chicken breasts
  • 200g (7oz) thin rice noodles
  • 2 carrots, peeled
  • A third of a cucumber
  • 1 bunch spring onions
  • 1-2 sticks of celery
  • Half a 熟した mango, peeled
  • 1 small red pepper, seeded
  • 1 small handful of coriander leaves, 概略で chopped
  • 1 small handful of 造幣局 leaves, 概略で chopped
  • 50g (1oz) chopped roasted peanuts

FOR THE DRESSING

3tbsp lime juice

2tsp caster sugar

2tbsp fish sauce 1 long red chilli (about the size of your 索引 finger), deseeded and finely sliced?

Place the coconut milk in a saucepan and bring to the boil. 追加する the chicken breasts, cover with a lid, 減ずる the heat and simmer for 5 minutes.

除去する from the heat and leave to 冷静な／正味の for about 10 minutes. Take the chicken out of the pan and once it is 冷静な／正味の enough to 扱う, 削減（する） it into thin （土地などの）細長い一片s or shreds.

Cook the noodles によれば the packet 指示／教授／教育s, and then run under the 冷淡な tap to 冷静な／正味の and place in a mixing bowl with the chicken.

Finely slice the carrots, cucumber, spring onions, celery, mango and red pepper into matchstick size pieces, and 追加する to the chicken and noodles, along with the herbs.

Mix together all the dressing 成分s until the sugar has 解散させるd and 注ぐ over the salad. 投げ上げる／ボディチェックする everything together and serve with the peanuts scattered over the 最高の，を越す.

TOP TIP

The coconut milk left over from the chicken will keep the fridge for 2 days and is perfect to use in curries cooking in.

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