Ingredients

  • 200g rice noodles or glass noodles
  • 250g chicken breast
  • 4 stalks of bok choy
  • 1/2 big carrot
  • 1 ripe mango
  • 150g cashew nuts
  • 1 clove of garlic, chopped
  • 1/2 red pepper, thinly sliced
  • sunflower oil

Dressing ingredients

  • 12 tablespoons of soy sauce
  • 1 lime
  • teaspoon of brown sugar

Author of this recipe

Rossio

Rossio

Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more
Total votes: 15

This salad is perfect to serve at dinner, light and nutritious and full of flavour. Inspired by Asian flavours, with spicy chili peppers, sweet mango and a little sour taste of the lime. 

Preparation

Cook the noodles in lightly salted water according to the instructions on the packaging, after cooking use a colander and rinse the noodles with cold water.
Cut the chicken in smaller portions and fry them in oil for about 15-20 minutes. Add the chopped garlic and half of the chili pepper slices in the last stage of frying (last 5 minutes).
Scrub the carrot and slice in julienne style.
Keep an amount of leaves aside to use them as a plate, then chop the remainder of the bok choy in small chunks.
Peel the mango and cut it into little cubes.

The soy dressing: Prepare by mixing the soy sauce, juice of the lime and half of the chili pepper slices and brown sugar in a small bowl.

Combine the dressing with the noodles, carrot, bok choy and mango.

Place a bok choy leaf on each plate, divide the noodle salad over the leaves and serve with the cooked chicken on top. Garnish with cashew nuts and coriander!

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