ASIAN INSPIRED CHICKEN NOODLE SALAD

Brisbane's Brown Dog cafés’ delectable Cashew Noodle Salad inspired this recipe. I was lunching there with a dear friend last week and this Asian-inspired salad and lime tea was the perfectly light lunch. I have made this recipe twice since then, perfecting the dressing ingredients and quantities (actually remembering to write them down helps, which I do not often do!). It looks like a lot of steps, however if you do not muck around you have had this salad ready in 30 minutes. I love the idea of baking meat in the oven instead of pan-frying it, as your meat is cooked much more evenly and always comes out insatiably tender. Also, the oven warms up my un-insulated house in winter.

INGREDIENTS

Salad

• 500g free-range chicken breast, thinly sliced into even 5cm pieces
• 1/4 cup sweet chilli sauce 
• 375g rice stick noodles (pad thai thickness)
• 1 large garlic clove, finely chopped / crushed
• 250g cherry tomatoes, cut in halves
• 2 Lebanese cucumbers, cut into even small pieces
• 1/4-1/2 cup tightly packed fresh coriander leaves, finely chopped, plus extra leaves (optional)
• 1/2 cup cashews 
• Optional- fresh Chinese shallots, finely chopped 

Dressing

• the juice of 1 large lime
• 2 teaspoons fish sauce
• 3 tablespoons soy sauce
• 2 tablespoons water 
• 1 teaspoon sesame oil 
• 1 tablespoon rice wine vinegar 

COOKING 

1. Preheat a fan-forced oven to 200 degrees celsius and line a large baking tray with baking paper. 

2. Combine the chicken, sweet chilli sauce and garlic in a medium bowl and stir well to combine. Place in the fridge to marinate for a minimum of 10 minutes. 

3. Meanwhile, bring a large saucepan of water just over 1/2 full to the boil. When boiled add the noodles to the pan and cook, stirring frequently so they do not stick, for 5-6 minutes or until the noodles are just tender. Remove from the stove and drain & rinse well in a colander under cold water. 

4. Make the dressing by combining all the ingredients in a small bowl and whisking well to combine. 

5. If the chicken has been marinating for at least 10 minutes, place it on the prepared baking tray in a single layer. Cook for 8 minutes and then remove from the oven, leaving to sit and continue cooking for at least 2 minutes. Cut into the biggest piece of chicken you can see to make sure that it is no longer pink inside and is instead white in colour. 

6. Whilst the chicken is baking, dry-fry the cashews on a low heat in a small frying pan on the stove. Stir regularly to make sure that they do not burn. 

7. Combine the noodles, chicken, cherry tomatoes, cucumber, coriander and toasted cashews in a large serving bowl. Drizzle the dressing over the noodles and toss well to combine. Top with extra coriander and/or chinese shallots, if you wish. 

Serves / 4 - 6 

From fridge to plate  / 30 minutes if you are fast / 40 for the more leisurely 

x Emily