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Chicken and noodle salad

Serves   3-4
Prep time: 15 mins
Cooking time: 5 mins

Here’s our pick this summer for a salad to impress. It looks and tastes authentic with the addition of vermicelli noodles, mint and coriander but we’ve made it super simple with Eta’s Chilli & Lime Dressing. Serve it on a big platter scattered with chopped roasted peanuts.

  • Salads
  • Noodles
  • Chicken
  • Lunch
asianstylechickennoodlesalad

Ingredients

Method

Ingredients

  • 125g pkt vermicelli noodles
  • 2 cups shredded cooked chicken
  • 1 carrot, cut into thin julienne pieces
  • 3 spring onions, cut on the diagonal
  • 100g snow peas, blanched
  • Handful fresh coriander leaves, chopped
  • Handful fresh mint leaves, chopped
  • 250ml bottle Eta Lite & Free Chilli & Lime Dressing
  • chopped roasted peanuts to garnish

Method

  1. Pour boiling water over the vermicelli noodles and stand for 2-3 minutes or until the noodles are soft. Drain. Rinse thoroughly with cold water. Drain well. Cut vermicelli into shorter lengths. Place in a large bowl.
  2. Add chicken, carrots, spring onions, snow peas and herbs. Toss through ½ cup Eta Lite & Free Chilli & Lime Dressing, transfer to a serving platter. Garnish with chopped roasted peanuts if wished.

Note: To blanch snow peas – trim and plunge into boiling water for 30 seconds. Drain and cool quickly in iced water.