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Sticky Chicken Noodle Salad

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This is one of my ultimate, go-to recipes for midweek dinners – it’s so quick (like, 15 minutes quick!), so easy and so tasty. Sticky, saucy and served on a bed of bouncy noodles, it’s impossible not to love.

WATCH THIS RECIPE

STICKY CHICKEN NOODLE SALAD

PREP TIME

5 minutes
COOK TIME

10 minutes
SERVES

4
Ingredients

180g (6 oz) dried rice vermicelli noodles

1 tbsp sesame oil

1 tbsp vegetable oil

500g (1 lb) boneless, skinless chicken thighs, chopped

1 onion, cut into wedges

1 large red chilli, finely sliced

1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (go to where to buy to find a store or you can try my homemade version here )

1 tbsp dark sweet soy sauce

1 cup julienned carrot

¼ cup finely sliced spring onion (scallions)

1 Lebanese cucumber, sliced

lime wedges, to serve

Steps
Step 1

Soak the rice vermicelli noodles in hot water for 2 minutes until tender. Drain and place in a large bowl. Use scissors to roughly cut noodles into more manageable lengths.  Toss noodles with sesame oil. Divide among serving bowls.

Step 2

Heat vegetable oil in a wok over high heat.  Add the chicken and cook until golden brown. Add onion and chilli and cook for another 2 minutes or until the onion is starting to soften. Add the Sticky Chilli Ginger Marinade and stir to combine. Cover with a lid, turn the heat down to medium and simmer for 5 minutes. Then remove the lid and toss through the carrot. Allow the sauce to simmer for another minute to thicken slightly. Remove from heat. Sprinkle with spring onion. Then spoon the sticky chicken and sauce over your rice noodles. Add some sliced cucumber and a lime wedge and serve.

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