Take
your barbecue to the next level with this big-flavoured dish that’s sure to be
a hit!
Thai-style
barbecue chicken and noodle salad
Serves
6
Prep
20 minutes (plus overnight marinating)
Cook
20 minutes (plus standing time)
Ingredient
½
cup sweet chilli sauce
1
tablespoon fish sauce
3
garlic cloves, finely chopped
2cm
piece fresh ginger, peeled finely chopped
¹⁄³
cup chopped fresh coriander leaves
3
coriander roots, washed, finely chopped
2
teaspoons finely grated lime rind
¼
cup soy sauce
¼
cup lime juice
8
chicken thigh fillets, skin on
Noodle
salad
500g
butternut pumpkin, peeled, cut into 2.5cm cubes
200g
green beans, trimmed, cut into 3cm lengths
50g
rice vermicelli noodles
1
red capsicum, diced
½ x
200g punnet grape tomatoes, halved
½
cup fresh coriander leaves
¹⁄³
cup fresh mint leaves, torn
2
tablespoons granulated nuts
Fresh
Chicken Thigh Fillet Skin On
Cutting
butternut into cubes
The
diced red capsicum
Rice
vermicelli bean noodles asian cooking recipes rice-sticks
Green
beans
Recipe
1.
Combine
sweet chilli sauce, fish sauce, garlic, ginger and coriander leaves in a jug.
Season with pepper. Divide mixture in half. Add coriander root, lime rind and soy
sauce to 1 half to make the marinade. Add lime juice to remaining half, to make
the dressing.
2.
Place
chicken in a shallow glass or ceramic dish. Pour over marinade. Turn to coat.
Cover. Refrigerate for 4 hours or overnight. Cover and refrigerate dressing.
3.
Heat
a greased barbecue hot plate on medium-low heat. Cook chicken, for 5 to 6
minutes each side or until browned and cooked through. Transfer to a plate.
Cover, stand for 5 minutes to rest.
4.
Meanwhile,
make Noodle salad Place pumpkin in a heatproof, microwave-safe bowl. Add 1
tablespoon cold water. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or
until tender, adding the beans for the last minute of cooking. Rinse under cold
water. Drain well.
5.
Meanwhile,
place noodles in a heatproof bowl. Cover with boiling water. Stand for 5
minutes or until tender. Using a fork, separate noodles. Drain. Rinse under
cold water. Drain. Transfer to a large bowl. Using kitchen scissors, cut
noodles into 5cm lengths. Add pumpkin, beans, capsicum, tomato, coriander, mint
and nuts. Season with salt and pepper. Toss to combine.
6.
Serve
chicken with noodle salad and drizzle with dressing.
NUTRITION:
(per serve) 2529kJ; 30.8g fat; 9.4g sat fat; 39.8g protein; 41.3g carbs; 5.9g
fibre; 179mg chol; 2023mg sodium.
Cook’s
notes: If you can’t find chicken thigh fillets with the skin on, ask your
butcher to de-bone chicken thigh cutlets for you or use skinless thigh fillets
or breast.
Thai-style
barbecue chicken and noodle salad
