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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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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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