Spicy Chicken and Veggie Rice Noodle Salad

An easy to prepare salad with an original taste! Korean carrots give this salad an interesting spicy taste, and cucumber gives it a special freshness. Salad soaked in sauce and the aroma of spices will perfectly complement any meal!
cook time: 1h 15 min
Maya Lindell
Spicy Chicken and Veggie Rice Noodle Salad

Nutrition Facts (per serving)

134
Calories
8g
Fat
10g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground coriander to taste
Chicken breasts 300 g
Vegetable oil 2 tbsp
bell pepper 1 pc
Greenery 20 g
cucumbers 1 pc
Sesame 20 g
Soy sauce 2 tbsp
Ground red pepper to taste
Korean carrots 300 g
Rice noodles 100 g

Recipe instructions

Step 1

Step 1
How to make rice noodle salad with vegetables and chicken? Pour boiling water over the rice noodles and cook for no more than three minutes, then drain in a colander and let the water drain. Also pour boiling water over the chicken breast, add salt and cook for 20 minutes. Transfer chicken to a plate and let cool.

Step 2

Step 2
Cut the cucumber into thin strips.

Step 3

Step 3
Cut the bell pepper into strips.

Step 4

Step 4
Cut the chicken meat into thin strips.

Step 5

Step 5
Mix Korean carrots, cucumber, bell pepper, chicken and rice noodles. Season with coriander and red pepper. Season with soy sauce and vegetable oil, mix everything well and let it brew for 30 minutes.

Step 6

Step 6
Place the finished salad in a salad bowl and sprinkle a little with sesame seeds and fresh herbs. Bon appetit!

Additional rubrics

Related recipes