Spicy Asian Noodle and Chicken Salad

Ingredients for Spicy Asian Noodle and Chicken Salad

• 80ml creamy peanut butter (do not use old-fashioned style or freshly ground)

• 60ml soy sauce

• 2 tablespoons unseasoned rice vinegar

• 2 tablespoons chilli-garlic sauce

• 1 tablespoon (packed) golden brown sugar

• 1 tablespoon minced peeled fresh ginger

• 3 tablespoons (or more) low-salt chicken broth

• 350g linguine or dried chow mein udon noodles

• 950ml thinly sliced cooked chicken, cut into strips

• 2 large carrots, coarsely grated (about 200g )

• 6 spring onions, chopped

• 1 red pepper, cut into matchstick-size strips

• 1/2 cup fresh coriander leaves

How to make Spicy Asian Noodle and Chicken Salad

Combine peanut butter, soy sauce, rice vinegar, chilli-garlic sauce, brown sugar, ginger, and 45ml broth in processor; blend until smooth. Season dressing to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, spring onions, pepper, and coriander; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.