I am always a bit wary about posting recipes here. I don’t want to feel like I have to. Nor do I claim to be any kind of expert or invent mad recipes much to the delight of my family and friends. I mostly find stuff I like the look of and recreate it from what I can find in my kitchen. BUT, you guys are fans of the recipes. On Instagram and Facebook you, errr, hound me for them. So I reconciled it all in my head a little and how is this for a compromise. I took a look around and it seems the best way to do this is to try to keep track of my changes to the original recipes and make sure you all have a link back to the original recipe. I’ll post things as I want to, no set day {See how I am tricking my brain into this, like, oh it’s all so casual, you know whatever…! Haha}.

How does that sound? Good, I hope, because it’s happening. Right now…

For Peanut & Chicken Noodle Salad you’ll need.

for the salad

90g {dried} rice vermicelli noodles
2 cups bean sprouts
1 cup cucumber {thinly sliced}
1 carrot {grated}
2 eschallots/spring onion {sliced}
1/4 cup peanuts {roughly chopped}
1 handful coriander {rough chopped}
2 cups chicken {cold, rotisserie chicken breast, chopped}

for the dressing

1 tbsp crunchy peanut butter
3-4 tbsp of light oil of any kind – peanut, coconut or macadamia
3 tbsp fish sauce
1 tbsp ginger
1 clove garlic
2 tbsp lime juice
1 tsp chilli {1/2 if using dried}
2 tsp brown sugar

{use water to thin mixture if too thick to toss through salad}

then do this.

  1. Prepare the noodles as per their instructions {usually that means pour hot water over and let stand for 5 minutes, then rinse off}. Set aside.
  2. Throw together the salad ingredients.
  3. Prepare the salad dressing {combine all items together in a shaker is easiest}.
  4. Pour dressing over the salad ingredients. Toss them around to coat them good and proper.
  5. Pour the salad ingredients, now with dressing over the drained, prepared earlier noodles and combine. Tongs work best here.
  6. You’re done. Whack some more coriander on top and hey presto, genius.

Can be prepared ahead of time, the day before is probably the longest I’d leave it for special occasions etc. If you wanted to leave it longer than the next day don’t combine all the ingredients until a few hours before. I think it tastes best when the dressing has time to soak into the salad. So judge it somewhere in the middle there.

Adapted from this recipe at mediterrasian.com

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