A Perfect Pantry
Teriyaki Chicken Noodle Salad
- PREP TIME
5 min - COOK TIME
10 min - READY TIME
15 min - SERVINGS
6
Ingredients
- 250 grams dried rice noodles
- 500 grams chicken breast poached, shredded
- 1/4 cup coriander leaves
- 1 carrot peeled, diced
- 1 cob corn kernels only
Teriyaki Sauce
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon ginger minced
- 1 clove garlic minced
- 1/4 cup brown sugar firmly packed
- 2 tablespoons honey
- 2 tablespoons corn flour
- 1/4 cup cold water
Directions
- In a large bowl, place the rice noodles and cover with boiling water and allow to stand for 10 minutes. Drain and set aside.
- Using a frypan, add the soy, 1 cup water, ginger, garlic, sugar and honey and stir well to combine. Simmer over a low heat for 3 minutes, stirring occasionally. In a jug, combine the corn flour and 1/4 water and stir until no lumps are visible. Stir through the sauce and whisk until thickened, approximately 2 minutes.
- Remove half of the sauce and pour it into a sterilised air tight container. Place into the fridge for up to 3 months. Place the carrot and corn into the saucepan with the remaining sauce and allow to simmer for 2 minutes.
- Pour over the noodles and stir through the shredded, poached chicken. Garnish with chopped coriander leaves.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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