Lemongrass Grilled Chicken Noodle Salad

(Serves 2)
1 large chicken breast, cut into 4 quarters
1.5 Tbsp. Mekhala Lemongrass Turmeric Paste
1 tsp. rice bran oil
200gm dried soba or udon noodles
1 small carrot, julienned
1 small cucumber, julienned
1 cup red cabbage, sliced finely
1/2 cup mint leaves
1/2 cup Thai basil leaves
2 stalks spring onion, finely sliced
1/2 cup cashew nuts, toasted lightly
Fried shallots (optional)
Mekhala Roasted Sesame Garlic Dressing

1. Marinade chicken in Mekhala Lemongrass Turmeric Paste and rice bran oil for 30min.
2. Cook noodles according to packet instructions. Drain, dunk in iced water and drain again.
3. Pan fry chicken in a griddle or fry pan, slice into 1cm slices.
4. Toss noodles, herbs and vegetables in Mekhala Roasted Sesame Garlic Dressing, Top with chicken, cashews and fried shallots.

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