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Asian Chicken Noodle Salad

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Asian Chicken Noodle Salad

This Asian Chicken Noodle Salad brings together the creamy richness of our SIMON JOHNSON Coconut Cream, the sweet heat of our Sweet Chilli Sauce, and crunchy finish of our Crispy Fried Shallots — keep these pantry staples at hand, for effortless flavour at home.
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Ingredients
  

  • 200g vermicelli glass noodles, soaked in cold water until soft
  • extra virgin olive oil, for the pan
  • 600g chicken mince
  • ½ cup SIMON JOHNSON Coconut Cream (add more if needed for dressing consistency)
  • 4 tbsp SIMON JOHNSON Sweet Chilli Sauce

To Serve

  • 2 Lebanese cucumbers, sliced into thin discs
  • ½ cup fresh mint leaves, sliced into ribbons
  • 2 fresh red chillies, sliced (adjust to taste)
  • SIMON JOHNSON Crispy Fried Shallots, to garnish

Instructions
 

  • Heat a large non-stick pan over medium heat, with a little evoo. Add the chicken mince and cook, breaking it up with a spoon, until golden and cooked through.
  • Add the coconut cream to the pan, stirring until the chicken is coated and the sauce slightly thickens, add the sweet chilli sauce. Turn off the heat.
  • Drain the soaked vermicelli noodles and add to the chicken mince mixture. Stir until combined. Adjust with a little extra coconut cream, or sweet chilli sauce if needed to loosen the sauce.
  • Allow noodles to cool slightly, while you prepare the garnishes.

To Serve

  • Add noodles and chicken mince to a large serving platter (or individual bowls if using).
  • Top noodles with the cucumber slices, mint and fresh chilli slices.
  • Finish with a generous sprinkle of crispy fried shallots before serving.

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