Chicken Noodle Salad Cups
• Ready in 1 hr 20 min.
|Saturated Fat Acids||2.4 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||2.4|
Recipe author: EAT SMARTER
for 4 servings
Put the chicken breast fillets into a shallow dish. Mix 2 tablespoons teriyaki sauce with 2 tablespoons oil and brush the chicken with the mixture. Cover and leave to marinate for 1 hour.
Cook the noodles in boiling, salted water for 5 minutes, then drain thoroughly and rinse in cold water. Drain and set aside.
Heat the remaining oil in a frying pan and toast the sesame seeds, then stir in the curry paste, vinegar and the remaining teriyaki sauce.
Put the noodles, onion, carrot and cucumber into a bowl, add the sauce and mix well.
Heat a frying pan and cook the chicken for about 10 minutes, turning once, until cooked through. Slice the chicken breasts at an angle.
Mix the salad leaves and bean sprouts into the noodle salad and serve in glasses, topped with slices of chicken breast.