Spicy Chicken Noodle Salad

An Asian-style salad featuring crunchy vegetables and rice noodles topped with crispy panko-breaded chicken and a zesty lime dressing.

Chicken Noodles Spicy Salad Deep-Fried

Estimated Nutrition

Calories

621.6

kcal / serving

2486.2 kcal total

Carbs

76g

per serving

304 g total

Fat

22.1g

per serving

88.5 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Palm Sugar

CondimentsSauces

Fish Sauce

GrainsCereals

125

Panko Breadcrumbs

125

Rice Noodle

cooked

Liquids

150

Lime Juice

fresh

Meat

piece

Chicken Breast

cut into strips

NutsSeeds

piece

Lime Leaf

stalk

Lemongrass

chopped

clove

Garlic

crushed

Chili Flakes

unit

Salt

to taste

unit

White Pepper

to taste

pinch

Star Anise

ground

handful

Coriander

fresh, chopped

OilsFats

500

Vegetable Oil

for frying

Vegetables

2.5

Root Ginger

fresh, grated

piece

Red Chilli

chopped

piece

Mooli

grated

piece

Carrot

grated

piece

Pak Choi

finely sliced

piece

Spring Onion

sliced

Method

Combine the mooli, carrot, pak choi, spring onions, and noodles in a bowl.

Drain the fried chicken on kitchen paper.

Coat chicken strips in the breadcrumb mix and deep-fry for 4 minutes until golden.

Toss the salad with the dressing and top with chicken and fresh coriander.

Add ginger, lime leaves, lemongrass, garlic, and chilli to the pan and return to a boil.

Boil palm sugar, lime juice, and fish sauce in a saucepan until the sugar dissolves.

Heat vegetable oil in a deep saucepan to 170°C.

Mix the panko breadcrumbs, chilli flakes, salt, pepper, and star anise in a bowl.

Cool the dressing mixture and strain it through a sieve.