Asian Noodle Salad

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  • Time icon
    Total Time
    36mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    574
based on 2 ratings

When the days are hot and you really don’t want to spend too much time in the kitchen preparing dinner, then this is the salad for you

Inspired by: https://www.thepassionatepantry.com.au/asian-noodle-salad/

recipe updated 16 Jun 2020

Ingredients

  • Chicken breast icon
    Chicken breast
    600 g (about 5 ⅓)
  • Fresh chilli icon
    Fresh chilli
    ½ (about 10 g)
  • Carrot icon
    Carrot
    1 (about 50 g)
  • Cucumber icon
    Cucumber
    2 (about 600 g)
  • Radish icon
    Radish
    2 (about 18 g)
  • Spring onion icon
    Spring onion
    4 (about 60 g)
  • Coriander icon
    Coriander
    ½ cup (about 14.4 g)
  • Rice noodles icon
    Rice noodles
    70.94 g (about ¼ cup)
  • Sweet chilli sauce icon
    Sweet chilli sauce
    ½ cup (about 144 g)
  • Lemon juice icon
    Lemon juice
    ½ cup (about 108 g)
  • Fish sauce icon
    Fish sauce
    2 tsp (about 12 g)
  • Dried basil icon
    Dried basil
    1 tsp (about 1.85 g)
  • Dried mint icon
    Dried mint
    1 tsp (about 0.51 g)
  • Olive oil icon
    Olive oil
    as needed
  • Dried dill icon
    Dried dill
    1 pinch (about 0.06 g)
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)
  • Water icon
    Water
    1 L (about 1 kg)
  • Baby spinach icon
    Baby spinach
    80 g (about 2 ½ cups)
  • Grape tomato icon
    Grape tomato
    250 g (about 27 ¾)

Tools

  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon TM5
  • kCook icon Large serving bowl
  • kCook icon Medium bowl
  • kCook icon Tm5 bowl
  • kCook icon Varoma tray

Step preview

  1. Add sweet chilli sauce, lemon juice, fish sauce, dried basil and dried mint to a clean medium bowl
  2. Mix and cover
  3. Set aside in fridge
  4. Add olive oil to the varoma tray lightly
  5. Add chicken breast to the varoma tray
  6. Sprinkle with dried dill and sea salt
  7. Add water to the TM5 bowl
  8. Set varoma tray
  9. Steam until cooked through - approx 14 min, varoma, speed 3
  10. Set aside onto cooling rack and let cool - 15 min
  11. Add baby spinach, grape tomato, fresh chilli, carrot, cucumber, radish, spring onion and coriander to a clean large serving bowl
  12. Retrieve varoma tray
  13. Shred
  14. Transfer chicken to salad
  15. Transfer half of sauce to salad
  16. Mix together
  17. Season
  18. Serve with rice noodles
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