This is one of my ultimate, go-to recipes for midweek dinners – it’s so quick (like, 15 minutes quick!), so easy and so tasty. Glossy, saucy and served on a bed of bouncy vermicelli, this sticky chicken noodle salad is impossible not to love.
Sticky Chicken Noodle Salad
180g (6 oz) dried rice vermicelli noodles
1 tbsp sesame oil
1 tbsp vegetable oil
500g (1 lb) chicken thigh fillets, sliced
1 onion, cut into wedges
1 large red chilli, finely sliced
1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (go to where to buy to find a store or make my homemade marinade from scratch )
1 tbsp dark sweet soy sauce
1 cup julienned carrot
¼ cup finely sliced spring onion (scallions)
1 Lebanese cucumber, sliced
lime wedges, to serve
- Soak the rice vermicelli noodles in hot water for 2 minutes until tender. Drain and place in a large bowl. Use scissors to roughly cut noodles into more manageable lengths. Toss noodles with sesame oil. Divide among serving bowls.
- Heat vegetable oil in a wok over high heat. Add the chicken and cook until golden brown. Add onion and chilli and cook for another 2 minutes or until the onion is starting to soften. Add the Sticky Chilli Ginger Marinade and stir to combine. Cover with a lid, turn the heat down to medium and simmer for 5 minutes until the chicken is cooked through. Then remove the lid and toss through the carrot. Allow the sauce to simmer for another minute to thicken slightly. Remove from heat. Spoon the sticky chicken and sauce over your rice noodles, then sprinkle with spring onion. Add some sliced cucumber and a lime wedge, then serve your sticky chicken noodle salad.
