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Asian Style Chicken & Noodle Salad
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Asian Style Chicken & Noodle Salad

Here’s our pick this summer for a salad to impress. It looks and tastes authentic with the addition of vermicelli noodles, mint and coriander but we’ve made it super simple with Eta’s Chilli & Lime Dressing. We love to serve it on a big platter scattered with chopped roasted peanuts.

Makes 3-4
Prep Time 15 minutes
Cook Time 5 minutes

Ingredients

125g pkt vermicelli noodles
2 cups shredded cooked chicken
1 carrot, cut into thin julienne pieces
3 Spring onions, cut on the Diagonal
100g snow peas, blanched
Handful fresh coriander leaves, chopped
Handful fresh mint leaves, chopped
250ml bottle Eta Lite & Free Chilli & Lime Dressing
chopped roasted peanuts to garnish

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Pour boiling water over the vermicelli noodles and stand for 2-3 minutes or until the noodles are soft. Drain. Rinse thoroughly with cold water. Drain well. Cut vermicelli into shorter lengths. Place in a large bowl.
Step 2
2. Add chicken, carrots, spring onions, snow peas and herbs. Toss through ½ cup Eta Lite & Free Chilli & Lime Dressing, transfer to a serving platter. Garnish with chopped roasted peanuts if wished.
Step 3
Note: To blanch snow peas - trim and plunge into boiling water for 30 seconds. Drain and cool quickly in iced water.

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What do I need?
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125 g pkt vermicelli noodles
2 cups shredded cooked chicken
1 carrot, cut into thin julienne pieces
3 Spring onions, cut on the Diagonal
100 g snow peas, blanched
Handful fresh coriander leaves, chopped
Handful fresh mint leaves, chopped
250 ml bottle Eta Lite & Free Chilli & Lime Dressing
chopped roasted peanuts to garnish
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