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Rice noodle salad with vegetables and chicken

Rice Noodle Salad with Vegetables and Chicken

An easy salad with a one-of-a-kind flavor! Korean-style carrots give this salad an interesting, slightly spicy kick, while the cucumber brings a fresh crunch. Soaked in its dressing and fragrant with spices, it's a great addition to any meal!

katyushka-vatrushka

Recipe author

Rice noodle salad with vegetables and chicken

Composition / ingredients

Servings:

Chicken breasts

300

Korean-style carrots

300

Cucumber

Bell pepper

Rice noodles

100

Vegetable oil

Soy sauce

Ground coriander

Ground red pepper

Salt

Sesame seeds

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 31 % 8 g

Carbohydrates 38 % 10 g

132 kcal

GI: 80 / 20 / 0

Cooking method

Step 1:

How do you make rice noodle salad with vegetables and chicken? Pour boiling water over the rice noodles and cook for no more than three minutes, then drain in a colander. Cover the chicken breast with boiling water, salt it, and cook for 20 minutes. Transfer the chicken to a plate and let it cool.
Step 2:

Cut the cucumber into thin matchsticks.
Step 3:

Cut the bell pepper into strips.
Step 4:

Cut the chicken into thin strips.
Step 5:

Combine the Korean-style carrots, cucumber, bell pepper, chicken, and rice noodles. Season with coriander and red pepper. Dress with the soy sauce and vegetable oil, toss everything well, and let it sit for 30 minutes.
Step 6:

Put the finished salad in a serving bowl and sprinkle with a little sesame seeds and fresh herbs. Enjoy!

Keep in mind that soy sauce is quite salty, so cut back on the added salt or you risk over-salting.
The salad looks nicest when everything is cut to the same size and shape (matchsticks, say, or small cubes).