The Food Coach

Free Healthy Recipe - Asian chicken, noodle and sprout salad

Dairy free, Gluten free, Low GI, Wheat Free

This salad with its combination of textures and flavours is a substantial meal for both lunch and dinner. If you don't have Thai basil you can use coriander instead.

Ingredients
2 tbs sesame oil
1 tbs coconut sugar
1 birds eye chilli chopped
2 cm piece ginger, peeled
80 ml water
100 grams vermicelli noodles, soaked in boiling water, drained and rinsed thoroughly in fresh cold water
4 cups Asian salad greens, washed
4 cups Bean shoots, washed
150 grams daikon, , peeled and sliced thinly through a mandolin
4 shallots diced
30 grams roasted peanuts, roughly chopped
small handful Thai basil
Method

Place the tenderloins in a steamer and steam for 15 minutes. Set aside to cool
Add the sesame seeds, rice wine vinegar, sesame oil, coconut sugar, tamari, chili and ginger in a high speed blender with the water and blend until it's smooth.
In a large stainless steel mixing bowl, combine the noodles, Asian leaves, beansprouts, radish and shallots together.
Toss the dressing through the noodle mix and portion it into 4 separate bowls
Top with the chicken, peanuts and Thai basil leaves

Nutritional information per serve
Energy 1683 kJ, 408 cals, Protein 26 g, fat 19 g, Sat fat 3.3 g, Carbohydrate 31 g, Fibre 5 g, Sodium 322 mg, Potassium 587 mg

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 15 mins
Ready in: 35 mins


Suitable for:
Dinner, Lunch

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Nutritional Information - Per Serve
Kj 1693 kj
Calories 405 kcal
Fat 19 g
Saturated Fat 3.3 g
Total Carbohydrate 31 g
Total Protein 26 g
Fibre 5 g