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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- 1 small Handful of each; vietnamese mint, thai basil, parsley and mint
- 4 Limes zest and juice
- 4 Garlic Cloves
- 30 Grams Fresh Ginger
- 4 Tablespoons Fish Sauce
- 8 Tablespoons Vinegar White Wine
- 4 Tablespoons palm sugar, grated
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch Pink Salt Flakes BUY
- 4 Shallot peeled and halved
- 1/2 chinese cabbage, thinly sliced
- 2 Capsicum/Pepper red/yellow, thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 Cucumber thinly sliced
- 1 Handful bean shoots
- 200 Grams dry green bean thread noodles
- boiling water for soaking noodles
- 1 Batch Shredded Chicken Recipe
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.
Prepare all salad ingredients and place into a large bowl.
Soften rice noodles in boiling water or follow package instructions. They need to become white, (no longer see through) and pliable.
Pour 1/2 dressing over the shredded chicken and stir to combine.
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.
This salad will stay very edible for up to 3 days in the fridge, even with the dressing on board.
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