Chicken Noodle Salad

Chicken with a peanut sauce served over vermicelli rice noodles.

Instructions

1. Mix peanut butter with vinegar, garlic, sugar, chilli flakes, ginger, soy sauce and coriander root
2. Stir in water and coriander leaves
3. Cover and let flavours meld at room temperature for 1 hour
4. Taste and adjust chilli flakes if needed
5. If needed, thin with additional tablespoons of water so the sauce can be drizzled
6. Preheat barbecue to medium, to medium-high
7. Lightly rub the chicken breasts with oil
8. Lightly season with salt all over
9. Grill 4-5 minutes per side until cooked through, let cool
10. Place rice noodles in a large bowl and cover with boiling water, let soak for 5 minutes or until tender
11. Rinse noodles under cold water and drain
12. Place cooked chicken between sheets of plastic wrap
13. Lightly pounding with a mallet or rolling pin, this will make shredding the chicken easy
14. Pull apart into bite sized pieces
15. Toss cucumber, carrots, bok choy and pea sprouts with the mint to mix
16. Sprinkle in the chopped peanuts
17. To serve, first layer noodles on plates
18. Top with julienned vegetables and chicken
19. Drizzle some of the sauce over the plated salad
20. Sprinkle with chopped coriander
21. Serve remaining sauce at table