Teriyaki Chicken Noodle Salad

Prep time: 20 minutes 

Cook time: 20 minutes 

Serves: 4

Ingredients:

• 4 chicken thighs

• 80g sachet Teriyaki Recipe Base

• 170g thick dried egg noodles

• 1 lebanese cucumber, de-seeded and cut into half moons

• 1 small red capsicum, finely cut into strips

• 1 carrot, julienned or cut into strips

• 1 cup red cabbage, very finely sliced

• 4 spring onion, very finely sliced

• 1-2 cups coriander leaves, roughly chopped

• 2/3 cup crushed peanuts

• 1 long red chilli, finely sliced

Marinade:

• 2/3 cup coconut milk

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1/2 large lime, juice squeezed

Method:

1. Marinate chicken: Coat chicken thighs with teriyaki marinade. Place a medium fry pan onto medium heat. Pan-fry for approx. 4-5 minutes each side until cooked. Remove from pan, slice and set aside.

2. Make dressing: Combine dressing ingredients. Adjust to taste preference.

3. Cook noodles: Follow package instructions. Rinse with cold water. Toss with a bit of oil.

4. Assemble: In a large bowl, mix noodles, cucumber, capsicum, carrot, red cabbage, spring onions, coriander, peanuts and red chilli. Add the sliced chicken to the salad. Pour over the dressing and toss through the salad.