Chargrilled Bang Bang Chicken Noodle Salad | olivemagazine

4 skinless chicken breasts
butterflied
flavourless oil
such as rapeseed
180g flat rice noodles (about 4 nests)
4 carrots
shredded
5 spring onions
shredded
½ cucumber
seeds scooped out and cut into batons
100g sugar snap peas
halved lengthways
1 red chilli
sliced
1 lime
juiced
sesame oil
handful of coriander leaves and thai basil leaves

PEANUT DRESSING

4 tbsp dark roast crunchy peanut butter
1 tbsp finely grated ginger
½ garlic clove
crushed
2 limes
juiced
1 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
chilli crisp oil
for drizzling

Method

step 1
Heat the griddle to high. Rub the chicken all over with oil then season well. Griddle for 3-4 mins on each side until cooked through, then rest under a loose sheet of foil.
step 2
Drop the noodles into a pan of boiling water then take off the heat and leave for a few minutes until just tender. Drain, rinse under cold water then drain well again. Drizzle the veg with the lime juice and a little sesame oil, and season with salt.
step 3
Put the peanut dressing ingredients (except the chilli oil) into a bowl. Whisk, adding a few tbsp of cold water until you have a drizzly dressing.
step 4
To serve, arrange the noodles on a platter, slice the chicken and pile on top, then add the veg and drizzle generously with the dressing. Spoon a little chilli oil on top then scatter with coriander and thai basil leaves.

Janine Ratcliffe Portrait

Janine RatcliffeFood director