Fragrant Thai Green Chicken Cold Noodle Salad
with Lime, Pear, Spring Onion and Cucumber
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
British Chicken Breasts
1 sachet(s)
Indonesian Style Spice Mix
2 unit(s)
Spring Onion
1 unit(s)
Baby Cucumber
1 unit(s)
Lime
1 unit(s)
Pear
220 grams
Rice Noodles
45 grams
Thai Green Style Paste
15 grams
Sambal Paste
25 grams
Ketjap Manis
(Contains Soya)
120 grams
Coleslaw Mix
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Add the Indonesian style spice and flour (see pantry for amount) to a medium bowl. Season with salt and pepper and mix together well.
Add the chicken breast to the bowl and toss to coat.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Meanwhile, trim and thinly slice the spring onion.
Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
Cut the lime into wedges.
Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
Boil a full kettle.
Pop the noodles into a sieve in your sink.
Pour over the boiling water from your kettle until the noodles soften and are piping hot. Separate the noodles with a fork, drizzle over some oil and toss together.
In a large bowl, combine the Thai green curry paste, sambal, ketjap, the juice from the lime and half the honey (see pantry for amount). Season with salt and pepper.
Just before the chicken is ready, add the cooked noodles, cucumber, pear, coleslaw mix and the white part of the spring onion to the dressing and toss together.
Cut the chicken widthways into 2cm slices.
Share the noodle salad between your serving bowls.
Top with the sliced chicken. Drizzle over the remaining honey (see pantry for amount).
Finish by sprinkling over the remaining spring onion.
Enjoy!
