Ingredients
Units
Scale
- 1/2 cup sweet chilli sauce
- 2 tbsp soy sauce
- 1/4 cup lime juice
- 4 chicken thigh fillets
- 1 packet (85g) instant noodles
- 1 tbsp oil (peanut, vegetable, sesame or olive oil)
- 4 cup wombok cabbage, washed and thinly sliced
- 2 carrots, sliced into matchsticks using a v-slicer
- 2 cup fresh coriander (cilantro) leaves
- 2 cup fresh mint leaves
Instructions
- Combine sweet chilli, soy and lime juice to make the marinade/dressing.
- Heat a frypan to medium heat. Pour in ⅓ of sauce, add the chicken and combine so the chicken is coated. Cover with a lid and cook for 10-15 minutes turning every 3-4 minutes to coat the chicken.
- Meanwhile, gently break apart the instant noodles. Heat a small frypan on a medium heat, add oil and instant noodles. Cook for 5-10 minutes until they are golden in colour.
- Combine remaining ingredients to make the salad. Serve with cooked chicken, toasted noodles and remaining ⅔ sauce as dressing.
Notes
- Gluten-free Option: Skip the instant noodles or use gluten-free instant noodles and use tamari in place of soy sauce.
- Vegetarian Option: Use tofu or your favourite plant-based meat alternative.
- Don’t have a V-slicer? Grate the carrot or cut as you like to for salads.
- If you don’t eat coriander, swap for parsley or baby spinach.
- Wombok is a chinese cabbage found in grocery stores or Asian supermarkets. You can easily swap for a thinly sliced coleslaw mix.
- Prep Time: 10 mins
- Cook Time: 15 mins