11 Nov 2015

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2 packs Indomie MiGoreng Barbeque Chicken flavour Noodles
2 cups shredded red cabbage
2 cups shredded green cabbage
1 cup sugar snap peas, trimmed & sliced
2 spring onions, sliced
2 cups cooked chicken meat, diced
1/2 cup lemon juice
1/4 cup olive oil
1 teaspoon caster sugar
1/2 cup salted, roasted peanuts
1.) Smash the noodles inside their bags. 2.) Bring 4 cups salted water to boiling point. Tip in 1 pack of smashed noodles and just half of the second pack. Cook for 3 minutes. Drain. Cool. (Reserve half a packet of smashed noodles and all the little seasoning packets for later use.) 3.) In a large salad bowl, combine shredded cabbages, sliced peas, spring onions & chicken meat. Add the cooked, cooled noodles. 4.) In a small screw-top jar combine: lemon juice, olive oil, sugar and all the contents of the little Indomie seasoning/flavouring packets. With the lid firmly on, shake well to mix and create a delicious dressing. 5.) Drizzle the dressing over the salad and toss well to coat. 6.) Smash the peanuts in a mortar & pestle - or roughly chop. Combine the smashed peanuts with the reserved smashed noodles. Directly before serving the salad, sprinke this noodle-nut mix over the salad. * So easy (it's fun to make!) ** Economical - you can use left-over roast chicken ***It makes a big, colourful crunchy 'meal-in-a-bowl ' for 4 diners.

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