Composition / ingredients
Step-by-step cooking
Step 1:
How to make a rice noodle salad with vegetables and chicken? Pour boiling water over the rice noodles and cook for no more than three minutes, then put them in a colander and let the water drain. Pour boiling water over the chicken breast, add salt and cook for 20 minutes. Transfer the chicken meat to a plate and let it cool.
Step 2:
Cut the cucumber into thin strips.
Step 3:
Cut the bell pepper into strips.
Step 4:
Cut chicken meat into thin strips.
Step 5:
Mix Korean carrots, cucumber, bell pepper, chicken meat and rice noodles. Season with coriander and red pepper. Season with soy sauce and vegetable oil, mix everything well and let it brew for 30 minutes.
Step 6:
Put the finished salad in a salad bowl and sprinkle a little sesame seeds and fresh herbs. Bon appetit!
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
The calorie content of the products possible in the dish
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Chicken breast - 113 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Rice noodles - 109 kcal/100g
- Ground coriander - 25 kcal/100g
- Korean carrots - 134 kcal/100g
