Glass Noodle Salad with Chicken
I fondly recall the summers of my children's youth as a time of relaxed salad dinners, (that still had to fill them up), the kids being a little quiet at dinner time due to long days swimming and plenty of sun, and then fairly early evenings in front of the very early Survivor shows, with some ice cream later if they were still awake.
This is one of those salads. It does plenty of duty as a filler upper and add more of everything if you need it. I am lucky enough to have most of these herbs growing fresh, so it also comes in quite cheaply. If you haven't jumped onto your Insider Club 25% off discount on your smart garden, the fantastic Urbotanica yet, you have a few days left to do so. We know you will love saving nearly the price of your IC membership in one big discount! Free trial still on!
Aaah, the halcyon days!
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Need
-
The Dressing
- 1 small Handful of each; vietnamese mint, thai basil, parsley and mint
- 4 limes zest and juice
- 4 cloves garlic
- 30 Grams fresh ginger
- 4 Tablespoons fish sauce
- 8 Tablespoons white wine vinegar
- 4 Tablespoons palm sugar, grated
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
- 4 shallot peeled and halved
-
The Salad
- 1/2 chinese cabbage, thinly sliced
- 2 capsicum/bell pepper red/yellow, thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 cucumber thinly sliced
- 1 Handful bean shoots
-
The Rest
- 200 Grams dry green bean thread noodles
- boiling water for soaking noodles
- 1 Batch Shredded Chicken Recipe
Do
- 1
To make the dressing, place all ingredients, except shallots into the Thermomix bowl. Blend 10 sec/speed 8. Add shallots and combine 5 sec/speed 7.
- 2
Prepare all salad ingredients and place into a large bowl.
- 3
Soften rice noodles in boiling water or follow package instructions. They need to become white, (no longer see through) and pliable.
- 4
Pour 1/2 dressing over the shredded chicken and stir to combine.
- 5
In a large bowl combine all salad ingredients, chicken and noodles and the remaining dressing. Garnish with extra herb leaves you have on hand or in your Urbotanica.
- 6
This salad will stay very edible for up to 3 days in the fridge, even with the dressing on board.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
