Mala Chicken and Peanut Noodle Salad
What You Will Need
Ingredients
- 250 g dried egg noodles
- 1 tbsp neutral oil
- 500 g chicken breasts (boneless, skin off) Sliced
- 100 g Lee Kum Kee Ready Sauce for Spicy Chicken (Mala)
- 1 carrot cut into sticks
- 1 capsicum thinly sliced
- ¼ red cabbage shredded
- ½ cucumber sliced into half moons
- 2 spring onions sliced
- ½ handful fresh coriander
- ¼ C unsalted roasted peanuts crushed
- 1 lime cut into wedges
Dressing
- 3 tbsp smooth peanut butter
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp rice vinegar
- 1 tbsp Honey
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 3 tbsp water (to loosen)
Made with
Lee Kum Kee products
How to make it
-
Cook the noodles according to packet instructions, then drain and rinse under cold water to cool. Set aside.
-
Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook until lightly golden and cooked through.
-
Pour in the mala sauce and toss to coat. Let it bubble for 1–2 minutes until glossy and slightly thickened, then remove from heat.
-
In a bowl, whisk together the peanut butter, soy sauce, vinegar, honey, sesame oil and enough warm water to create a pourable dressing.
-
In a large serving bowl, combine the cooled noodles, carrot, capsicum, cabbage, cucumber and spring onions. Add the peanut dressing and toss well so everything is evenly coated.
-
Top with the chicken and any pan juices. Finish with coriander and a generous sprinkle of crushed peanuts. Serve with lime wedges for squeezing over.