Crispy Chicken & Noodle Salad
www.marionskitchen.com
www.marionskitchen.com
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Ingredients

  • 180 g (6 oz) dried rice vermicelli noodles
  • 2 tsp vegetable oil
  • 4 skin-on chicken thigh fillets
  • ½ tsp ground turmeric
  • ¼ tsp ground black pepper
  • ½ small wombok (Napa cabbage), cut into bite-sized pieces
  • 1 small cucumber, sliced
  • ½ cup mint leaves
  • 3 tbsp roasted peanuts, finely chopped
  • sea salt
  •  
  • Thai-style Dressing
  • 3 garlic cloves
  • 4 birds’ eye chillies
  • 1 tbsp finely shaved palm sugar
  • 3 tbsp fish sauce
  • 3 tbsp lime juice

Instructions

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