INGREDIENTS
- 150 g dried rice noodles
- ½ cucumber , chopped
- ½ white cabbage , finely shredded
- 2 carrots , chopped
- 300 g cooked skinless chicken breasts , shredded
- 3 spring onio , sliced
- 2 red chillies , sliced
- 50 g roasted peanuts
- 1 punch parsley , finely chopped
For the Dressing
- 3 tbsp light brown sugar
- 4 tbsp lime juice
- 1 clove garlic , minced
- 4 tbsp oyster sauce
- 3 tbsp balsamic vinegar
INSTRUCTIONS
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In a small bowl, mix all the sauce ingredients, then set aside.
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Soak the noodles in boiling water for 3 minutes, then drain and rinse under cold water. After that, drain it well, then put it in a serving bowl.
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Chop the cucumber, finely shred the cabbage, grate the carrot, and slice the spring onion and red chillies.
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Add all the veggies to the noodles. Shred the cooked chicken breasts and add to the veggies.
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Pour the sauce over the salad and toss to combine.
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Sprinkle the peanuts and the parsley on the top, then serve.
NOTES
- If you’re serving the salad individually, add a generous amount of roasted peanuts to the salad.
- Make sure to toss the salad well to combine the sauce well with the veggies.
- You can substitute oyster sauce with fish sauce based on your preference.
- You may also use chicken breast fillets, chicken tenderloins or chicken thighs for this salad.