INGREDIENTS

  • 150 g dried rice noodles
  • ½ cucumber , chopped
  • ½ white cabbage , finely shredded
  • 2 carrots , chopped
  • 300 g cooked skinless chicken breasts , shredded
  • 3 spring onio , sliced
  • 2 red chillies , sliced
  • 50 g roasted peanuts
  • 1 punch parsley , finely chopped

For the Dressing

  • 3 tbsp light brown sugar
  • 4 tbsp lime juice
  • 1 clove garlic , minced
  • 4 tbsp oyster sauce
  • 3 tbsp balsamic vinegar

INSTRUCTIONS

  • In a small bowl, mix all the sauce ingredients, then set aside.

  • Soak the noodles in boiling water for 3 minutes, then drain and rinse under cold water. After that, drain it well, then put it in a serving bowl.

  • Chop the cucumber, finely shred the cabbage, grate the carrot, and slice the spring onion and red chillies.

  • Add all the veggies to the noodles. Shred the cooked chicken breasts and add to the veggies. 

  • Pour the sauce over the salad and toss to combine.

  • Sprinkle the peanuts and the parsley on the top, then serve.

NOTES

  • If you’re serving the salad individually, add a generous amount of roasted peanuts to the salad.
  • Make sure to toss the salad well to combine the sauce well with the veggies.
  • You can substitute oyster sauce with fish sauce based on your preference.
  • You may also use chicken breast fillets, chicken tenderloins or chicken thighs for this salad.