Dang Dang Chicken Salad recipe
A fresh and crunchy salad with noodles and chicken, an absolute delight for peanut butter fans.
Preparation time: 15 minutes || Cooking time: 10 minutes
- Egg noodles: 125gm
- Spring onions: 1 bunch
- Cucumber: half
- Carrot: 1
- Little gem lettuces: 2
- Chicken breast: 2
- Sweet chili sauce: 1 tablespoon
- Sunflower oil: 2 tablespoons
- Salt and pepper to taste
For the dressing:
- Rice wine vinegar: 1 tablespoon
- Olive oil: 3 tablespoons
- Sweet chili sauce: 2 tablespoons
- Smooth peanut butter: 2 tablespoons
Start by slicing the spring onions, peel the cucumber and slice it in chunks, slice the carrot thinly, slice the chicken breast into strips.
Cook the noodles in lightly salted boiling water, drain and refresh under cold running water, then cut into short lengths. Place the spring onions, cucumber, carrot pieces and the noodles into a bowl and set aside.
In a separate bowl, whisk all of the ingredients for the dressing with 3 tablespoons of water, then toss over half of it over the salad and season to taste.
For a better display, arrange the lettuce leaves in the serving bowl, top up with noodle salad.
Mix the chicken with the sweet chili sauce and fry over high heat for a few minutes or until cooked through, then scatter the chicken on top of the noodles (serving bowls) and drizzle with the remaining dressing.