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Chinese Recipes

Asian Chicken & Crunchy Fried Noodle Salad

Asian Chicken & Crunchy Fried Noodle Salad

with Pickled Cucumber Ribbons & Sesame Dressing

Up to 180$ + Free Treats / Extras for Life

Tags:

High Protein

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Coconut Sweet Chilli Mayonnaise

(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)

1

Carrot

1 packet

Deluxe Salad Mix

1

Cucumber

1 packet

Crunchy Fried Noodles

(Contains: Gluten, Wheat; May be present: Almond, Cashew, Macadamia, Walnut, Brazil nut, Hazelnut, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

1 packet

Sesame Dressing

(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)

330 g

Chicken Tenderloins

Nutritional Values

Calories527 kcal

Energy (kJ)2210 kJ

Fat29.2 g

of which saturates3.7 g

Carbohydrate25.1 g

of which sugars13.7 g

Dietary Fibre5.8 g

Protein41.4 g

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Using a vegetable peeler, slice cucumber and carrot into ribbons. • In a large bowl, combine the vinegar and a generous pinch of sugar and salt. • Add cucumber and carrot to pickling liquid. Add enough water to just cover veggies. Set aside and allow veggies to pickle, 10-15 minutes.

TIP: Slicing the veggies very thinly helps it pickle faster!

2

• Once veggies have pickled, slice chicken tenderloins into thin strips. • In a medium bowl, combine chicken, Asian BBQ seasoning and the plain flour. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, shake off excess flour and cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

3

• Drain pickled cucumber and carrot, reserving a splash of pickling liquid for the salad. • To bowl with pickled veggies, add mixed salad leaves, deluxe salad mix, sesame dressing and the soy sauce. Toss to combine. Season to taste.

4

• Divide deluxe salad between bowls. • Top with chicken and crunchy fried noodles. Drizzle with coconut sweet chilli mayonnaise to serve. Enjoy!

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