Lime & Coconut Udon Noodle Chicken Salad
Prep Time
Cooking Mode
400 g udon noodles
⅔ cup Compliments Coconut Milk
3 tbsp Compliments Soy Sauce
3 tbsp fresh lime juice
1 tbsp Compliments Sesame Oil
1 tbsp Compliments Olive Oil
2 tsp lime zest
1 tsp sugar
⅛ tsp black pepper
2 cups store-bought shredded rotisserie chicken
1 cup julienned cucumber
⅓ cup finely sliced green onions
¼ cup fresh cilantro leaves
¼ cup chopped Compliments Roasted Peanuts
1 tsp black sesame seeds
1 lime wedge
400 g udon noodles
⅔ cup Compliments Coconut Milk
3 tbsp Compliments Soy Sauce
3 tbsp fresh lime juice
1 tbsp Compliments Sesame Oil
1 tbsp Compliments Olive Oil
2 tsp lime zest
1 tsp sugar
⅛ tsp black pepper
2 cups store-bought shredded rotisserie chicken
1 cup julienned cucumber
⅓ cup finely sliced green onions
¼ cup fresh cilantro leaves
¼ cup chopped Compliments Roasted Peanuts
1 tsp black sesame seeds
1 lime wedge
Directions
1Bring a large, salted pot of water to a boil over high heat. Cook the udon noodles according to package directions. Drain, rinse under cold water, drain well, and set aside.
2Meanwhile, in a large bowl, whisk together the coconut milk, soy sauce, lime juice, sesame oil, olive oil, lime zest, sugar and black pepper. Add the drained udon noodles to the dressing, tossing gently to coat evenly.
3Finely shred the rotisserie chicken to desired texture and add it to the dressed udon noodles along with the cucumber, green onions, and cilantro leaves. Toss gently to dress evenly,
4Transfer to plates or a platter. Garnish with the chopped roasted peanuts, black sesame seeds and lime wedges. Serve immediately or can be chilled and eaten cold.
Disclaimer
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Personal Note
Personal Note