Ingredients
- 400g Udon Noodles
- 1 tbs vegetable oil
- 2 chicken breasts
- 1 cup beans, topped and tailed
- 2 carrots, grated
- 4 spring onions, sliced diagonally
- coriander leaves, sliced chilli, to serve
- DRESSING
- 3 tsp Squid Brand fish sauce
- 1/3 cup apple cider vinegar
- 1 tbs soy sauce
- 1 red chilli, seeded and chopped
- 1/4 cup brown sugar
- 1 garlic clove, crushed
- 1 tsp grated ginger
Method
- Make the dressing by combining the ingredients in glass jar and set aside.
- Prepare chicken for BBQ by cutting into large thin pieces and placing in a bowl with 2 tbs of the dressing and vegetable oil. Set aside in fridge.
- Blanch beans and cut into bite sized pieces when cool.
- Cook noodles according to the packet directions. Drain and rinse.
- Cook chicken pieces on BBQ. Set aside to cool slightly before slicing into strips.
- Add noodles, beans, carrot and spring onion to a bowl. Add half the coriander. Add dressing and toss to combine. Serve with chicken slices on top of salad, garnished with the remaining coriander and sliced chilli.
Product used in recipe
- Squid Brand - Fish Sauce