Alive and Cooking

Glass Noodle Salad with Fried Chicken

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(Serves 2)
1 pack (100g) glass noodles (Horfun- rice noodle)
1 chicken breast fillet
½ red capsicum
1 green capsicum
1 carrot
½ long red chilli
1 Spanish onion
Dash soy sauce
2 tsp mint sauce
½ cup coriander, chopped
1 tsp sesame oil
Flour/ egg/ breadcrumb
Oil for deep frying


Slice the chicken into thin strips, then dredge through the flour, then the egg, then the breadcrumbs. The remaining egg may be used to fry a thin omelette, and tossed through the salad.
Drop the noodles into boiling water for 5 minutes, then drain.
Finely shred the capsicum, carrot, chilli, onion and place in a mixing bowl. Toss together with the coriander and sesame oil and massage so that everything is combined. Toss through the noodles.
Deep fry the chicken and serve with the noodle salad

Glass Noodle Salad with Fried Chicken