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Coconut chicken, noodle & asparagus salad

Method

  • Place the noodles in a large bowl, pour boiling water over the top and soak for about 15 mins. Then drain well and set aside.
  • At the same time, blanch the asparagus in plenty of lightly salted, boiling water until the water just comes back to the boil. Then drain well, cut in lengths on the diagonal and also set aside.
  • Whisk the coconut cream with the fish sauce, chillies, lime juice and garlic in a large bowl until well combined.
  • In another bowl, toss the chicken with half of the above mixture and set aside for up to 30 mins.
  • Panfry the chicken in a little hot oil, adding some of the marinade when almost ready. Then cut in half on the diagonal.
  • Gently toss the noodles, asparagus, tomatoes, peanuts, mint, coriander and chicken and any cooking sauce with the reserved dressing to taste.
  • Serve the salad in individual flat soup bowls.

Ingredients

  • 1 packet vermicelli noodles
  • 1-2 bunches asparagus, peeled
  • sea salt
  • ½ cup coconut cream
  • a good splash of fish sauce
  • 2 small red chillies, seeded & finely chopped
  • juice of ½ lime
  • 2 plump garlic cloves, crushed
  • 8-10 chicken tenderloins
  • peanut or vegetable oil
  • ½ punnet cherry tomatoes, halved
  • a small handful of unsalted peanuts, roasted
  • a small handful of fresh mint leaves, torn
  • a few fresh coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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