Koh Samui Chicken

and Noodle Salad

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Instructions

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1 Prep veggies

Peel and chop shallots and mince garlic. Rinse and chop Romaine lettuce. Halve tomatoes, discard stem and seeds. Chop tomatoes. Discard chilli stem and seeds, and mince chilli. Slice spring onion. Combine tomatoes, chilli and spring onion in a big bowl.

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2 Make dressing

Juice limes. Add 2/3/4 Tbsp of lime juice to the tomato mixture. Add also fish sauce, brown sugar, tom yam paste and salt. Set aside.

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3 Fry chicken

Heat oil in a large pan over high heat. Fry chicken mince for about 5 minutes. Add shallots and garlic, fry for about 3 minutes. Set aside.

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4 Boil noodles

Bring a pot of lightly salted water to a boil. Break noodles a bit. Add to the boiling water and cook for 2 minutes, then drain. Submerge into cold water to cool. Once cooled, drain well.

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5 Toast peanuts

Toast peanuts on a hot, dry pan until nicely browned. Chop fresh coriander. Combine chicken mix, drained noodles, chopped Romaine lettuce, tomato mixture, toasted peanuts and chopped coriander. Mix well and divide to plates and serve.

Tips for fussy eaters

Separate some of the ingredients and make a mildly spiced noodle stir-fry.

Pro tip

Right after boiling the noodles, submerge them into cold water to prevent from sticking.

This salad is crunchy, comforting and highly addictive!

Cooking Time: 20 min

Cals 692 · Prot 50.8 · Carbs 88.4 · Fat 16.1

Ingredients

Number of people

Salad

Chicken mince 400.00 Grams
Shallots 1.00 Pieces
Garlic cloves 1.00 Pieces
Romaine lettuce 150.00 Grams
Olive oil 2.00 Tbsp
Glass noodles 150.00 Grams

Dressing

Tomatoes 2.00 Pieces
Red chilli large 2.00 Pieces
Spring onion 80.00 Grams
Lime 2.00 Pieces
Fish sauce 15.00 ML
Tom yam paste 10.00 Grams
Brown sugar 6.00 Grams
Salt 0.75 Tsp

To serve

Peanuts 40.00 Grams
Fresh coriander 20.00 Grams

This salad is crunchy, comforting and highly addictive!

Cooking Time: 20 min

Cals 692 · Prot 50.8 · Carbs 88.4 · Fat 16.1

Instructions

photo

1 Prep veggies

Peel and chop shallots and mince garlic. Rinse and chop Romaine lettuce. Halve tomatoes, discard stem and seeds. Chop tomatoes. Discard chilli stem and seeds, and mince chilli. Slice spring onion. Combine tomatoes, chilli and spring onion in a big bowl.

photo

2 Make dressing

Juice limes. Add 2/3/4 Tbsp of lime juice to the tomato mixture. Add also fish sauce, brown sugar, tom yam paste and salt. Set aside.

photo

3 Fry chicken

Heat oil in a large pan over high heat. Fry chicken mince for about 5 minutes. Add shallots and garlic, fry for about 3 minutes. Set aside.

photo

4 Boil noodles

Bring a pot of lightly salted water to a boil. Break noodles a bit. Add to the boiling water and cook for 2 minutes, then drain. Submerge into cold water to cool. Once cooled, drain well.

photo

5 Toast peanuts

Toast peanuts on a hot, dry pan until nicely browned. Chop fresh coriander. Combine chicken mix, drained noodles, chopped Romaine lettuce, tomato mixture, toasted peanuts and chopped coriander. Mix well and divide to plates and serve.

Tips for fussy eaters

Separate some of the ingredients and make a mildly spiced noodle stir-fry.

Pro tip

Right after boiling the noodles, submerge them into cold water to prevent from sticking.

Ingredients

Number of people

Salad

Chicken mince 400.00 Grams
Shallots 1.00 Pieces
Garlic cloves 1.00 Pieces
Romaine lettuce 150.00 Grams
Olive oil 2.00 Tbsp
Glass noodles 150.00 Grams

Dressing

Tomatoes 2.00 Pieces
Red chilli large 2.00 Pieces
Spring onion 80.00 Grams
Lime 2.00 Pieces
Fish sauce 15.00 ML
Tom yam paste 10.00 Grams
Brown sugar 6.00 Grams
Salt 0.75 Tsp

To serve

Peanuts 40.00 Grams
Fresh coriander 20.00 Grams
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