Asian Chicken Slaw with Crispy Noodles

Elena Duggan

Ingredients:

  • 250g Chicken breast, shredded (utilise leftover, pre-roasted or barbecued chicken)
  • 250g Wombok cabbage, shredded
  • 150g Carrots, shredded
  • 150g Red capsicum, finely strip sliced
  • 50g Bean sprouts
  • 25g Spring onions, finely sliced on an angle
  • 2-3 Black Sesame Wraps, finely sliced
  • Peanut oil and sesame oil to drizzle

To Serve:

  • Mint leaves

Dressing:

  • 25g Peanut oil
  • 25g Sesame oil
  • 50g Rice vinegar
  • 25g Sweet chili sauce (MMK Recipe on website)
  • 25g Tamari
  • Stevia, to taste

Method:

  1. Preheat a non-stick fry pan to medium-high on the stove top.
  2. Slice wraps into 5-10mm strips, drizzle over peanut and sesame oil and toss through to coat.
  3. Stir-fry wrap strips until toasted and crispy – alternatively these could be toasted in an oven at 160° Celsius for up to 15 minutes, keeping a close eye to ensure even toasting and no burning.
  4. Make dressing by mixing all ingredients in a jug until thoroughly combined. Adjust sweetness with stevia. Set aside.
  5. Assemble salad by either toss together in a big bowl, or layering on a platter. Dress generously with mixed dressing. Top with crispy ‘noodles’ and serve.

Health Notes:

  • Dairy free
  • Gluten free
  • Vegetarian – optional, utilise tempeh or tofu if desired – add nuts for additional protein

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