Bang-Bang Inspired Rice Noodle Salad
Bang-Bang Inspired Rice Noodle Salad
Ingredients
For the Salad
- 200 g rice noodles, pad Thai style
- 1/2 chilli, optional, sliced
- 1 cucumber, chopped
- 1 cup beetroot, carrot mix, Woolworths Rainbow Shredded Coleslaw
- 1/4 cup spring onion, thinly sliced
- 20 g crushed nuts, peanuts recommended
For the Bang Bang Chicken
- 500 g chicken thighs
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon brown sugar
- 1/2 tablespoon cayenne, for spice, optional
- 1/2 tablespoon soy sauce
- as needed salt
- as needed pepper
- 1 tablespoon olive oil
For the Dressing
- 1/4 cup Greek yoghurt
- 1/4 cup sweet chilli
- 1 tablespoon sriracha or Tabasco
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 lime, juiced
Instructions
- 1
Place the chicken thighs in a bowl. Add paprika, garlic powder, onion powder, brown sugar, cayenne (if using), 1/2 tablespoon soy sauce, salt, and pepper. Mix well with tongs until the chicken is thoroughly coated.
⏱️ 4 min
- 2
Heat 1 to 2 tablespoons of olive oil in a pan over medium heat. Add the seasoned chicken thighs to the hot pan and cook until browned and cooked through, flipping occasionally to ensure even cooking. Remove from heat and slice into strips.
⏱️ 10 min
- 3
Boil water in a pot and cook the rice noodles according to package instructions (usually about 8 minutes). Drain the cooked noodles and rinse them thoroughly with cold water to prevent sticking.
⏱️ 8 min
- 4
In a measuring jug or small bowl, combine the Greek yoghurt, sweet chilli sauce, sriracha or Tabasco, honey, 2 tablespoons soy sauce, and the juice of one lime. Stir all the dressing ingredients together until well combined and smooth.
⏱️ 5 min
- 5
In a large bowl, combine the cooked and rinsed rice noodles, chopped cucumber, beetroot and carrot mix, thinly sliced spring onion, optional sliced chilli, crushed nuts, and the cooked and sliced Bang Bang Chicken.
⏱️ 2 min
- 6
Pour the prepared dressing over all the ingredients in the bowl. Mix everything thoroughly with two forks or tongs until all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 7
For meal prep, store the dressing separately from the salad ingredients to keep the nuts crispy and the noodles fresh. The prepared meal (with dressing separate) can be stored for up to 4 days.
Kitchen Tools
Nutrition Facts (per serving)
Bang-Bang Inspired Rice Noodle Salad
For the Salad
- 200 g rice noodles, pad Thai style
- 1/2 chilli, optional, sliced
- 1 cucumber, chopped
- 1 cup beetroot, carrot mix, Woolworths Rainbow Shredded Coleslaw
- 1/4 cup spring onion, thinly sliced
- 20 g crushed nuts, peanuts recommended
For the Bang Bang Chicken
- 500 g chicken thighs
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon brown sugar
- 1/2 tablespoon cayenne, for spice, optional
- 1/2 tablespoon soy sauce
- as needed salt
- as needed pepper
- 1 tablespoon olive oil
For the Dressing
- 1/4 cup Greek yoghurt
- 1/4 cup sweet chilli
- 1 tablespoon sriracha or Tabasco
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 lime, juiced
Instructions
- 1
Place the chicken thighs in a bowl. Add paprika, garlic powder, onion powder, brown sugar, cayenne (if using), 1/2 tablespoon soy sauce, salt, and pepper. Mix well with tongs until the chicken is thoroughly coated.
⏱️ 4 min - 2
Heat 1 to 2 tablespoons of olive oil in a pan over medium heat. Add the seasoned chicken thighs to the hot pan and cook until browned and cooked through, flipping occasionally to ensure even cooking. Remove from heat and slice into strips.
⏱️ 10 min - 3
Boil water in a pot and cook the rice noodles according to package instructions (usually about 8 minutes). Drain the cooked noodles and rinse them thoroughly with cold water to prevent sticking.
⏱️ 8 min - 4
In a measuring jug or small bowl, combine the Greek yoghurt, sweet chilli sauce, sriracha or Tabasco, honey, 2 tablespoons soy sauce, and the juice of one lime. Stir all the dressing ingredients together until well combined and smooth.
⏱️ 5 min - 5
In a large bowl, combine the cooked and rinsed rice noodles, chopped cucumber, beetroot and carrot mix, thinly sliced spring onion, optional sliced chilli, crushed nuts, and the cooked and sliced Bang Bang Chicken.
⏱️ 2 min - 6
Pour the prepared dressing over all the ingredients in the bowl. Mix everything thoroughly with two forks or tongs until all ingredients are evenly coated with the dressing.
⏱️ 2 min - 7
For meal prep, store the dressing separately from the salad ingredients to keep the nuts crispy and the noodles fresh. The prepared meal (with dressing separate) can be stored for up to 4 days.