Rice Noodle Salad with Teriyaki Chicken

rice noodle salad with teriyaki chicken

serves 2

60 ml (1/4  cup) teriyaki sauce
300g chicken thighs, trimmed and thinly sliced
2 tbsp vegetable oil
100g dried rice stick noodles
100g snow peas, trimmed, cut into
julienne (matchsticks)
1 small Lebanese cucumber,
halved, seeded, thinly sliced
2 spring onions, thinly sliced
 cup mint leaves
 cup coriander leaves
1 long red chilli (optional),
halved, seeded, thinly sliced
Toasted sesame seeds and lime
wedges, to serve

SESAME DRESSING

1 lime, zested, juiced
1 tbs caster sugar
1 tbs fish sauce
2 tsp sesame oil
2 tsp vegetable oil
1 Place teriyaki sauce and chicken
in a bowl, season with salt and
pepper, then stir to coat. Cover and
refrigerate tor 3 hours to marinate.

2 Meanwhile, to make sesame dressing,
 whisk all ingredients in a bowl until
combined. Makes 80ml (1/3 cup).

3 Heat oil in a large wok or frying
pan over high heat. Add chicken and
stir-fry for 6 minutes or until cooked
through. Transfer to a plate and
refrigerate for 15 minutes or until cool.

4 Meanwhile, place noodles in a large
 heatproof bowl. Pour over enough
boiling water to cover, then stand for
5 minutes or until softened. Drain,
then cool under cold running water.

5 Return noodles to bowl with chicken,
snow peas, cucumber, onions,
 herbs and chilli, if using. Pour
over dressing, season, then
toss well to combine.

Sprinkle salad with
sesame seeds, then serve
with lime wedges.