Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
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.
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. Tips
What do I need?
Select All
1
125 g pkt vermicelli noodles
2
2 cups shredded cooked chicken
3
1 carrot, cut into thin julienne pieces
4
3 Spring onions, cut on the Diagonal
5
100 g snow peas, blanched
6
Handful fresh coriander leaves, chopped
7
Handful fresh mint leaves, chopped
8
250 ml bottle Eta Lite & Free Chilli & Lime Dressing
9
chopped roasted peanuts to garnish
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
436932:436932
