Chicken and Crunchy Noodle Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A low fat salad from women's weekly Crispy fried noodles are sold packaged already deep fried and ready to eat. They are sometimes labelled crunchy noodles Ingredients:
4 chicken breast fillets |
500 g baby bok choy, shredded coarsely |
250 g tomatoes, halved |
50 g mushrooms, sliced thinly |
1/4 cup coriander leaves |
1 cup bean sprouts |
3 onions, sliced |
100 g crispy fried chinese noodles |
1/3 cup light soy sauce |
1 teaspoon sesame oil |
2 tablespoons dry sherry |
Directions:
1. cook chicken, in batches, on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked through.
2. stand for 5 minute slice thinly.
3. Meanwhile, make the dressing by combining bok choy, tomato, mushroom, corriander, sprouts and onion in a large bowl.
4. Combine nodles with chicken, bok choy mixture and dressing.
5. toss gently to combine.
6. SOY DRESSING.
7. Combine ingredients, mix well.
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