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Asian Rice Noodle Salad with Grilled Chicken, Jalapeños & Fresh Herbs.

  • 2 medium
    carrots
  • 0.91 kg
    chicken thighs, boneless skinless
  • 1 small bunch
    cilantro
  • 1
    English cucumber
  • 1 small pkg
    fresh mint
  • 2 cloves
    garlic
  • 1
    jalapeño pepper
  • 2
    limes
  • 1 small head
    red cabbage
  •  
    black pepper
  •  
    brown sugar
  •  
    fish sauce
  •  
    flat rice (pad thai) noodles
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce.
    1 jalapeño pepper
    2 limes
    2 medium carrots
    1 English cucumber
    1 small head red cabbage
    1 small bunch cilantro
    1 small pkg fresh mint
  • 3
    Peel and mince garlic; place in a large bowl.
    2 cloves garlic
  • 4
    Thinly slice the jalapeño into rounds; remove seeds and add to the bowl with the garlic. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 5
    Juice limes into the bowl. Add soy sauce, sugar, fish sauce, and oil; whisk to combine the dressing and set aside.
    ¼ cup soy sauce
    3 tbsp brown sugar
    2 tbsp fish sauce
    2 tsp toasted sesame oil
  • 6
    Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water.
    283 g flat rice (pad thai) noodles
  • 7
    Meanwhile, preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
  • 8
    While the grill pan heats up, pat the chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.
    0.91 kg chicken thighs, boneless skinless
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Once the grill pan is hot, coat with oil. Working in batches if necessary, add chicken and grill, flipping once, until golden and cooked through, 8-10 minutes. Transfer to a clean plate.
    1 tsp toasted sesame oil
  • 10
    Meanwhile, peel, trim, and julienne or coarsely grate the carrots. Transfer to the bowl with the dressing.
  • 11
    Trim and halve the cucumber lengthwise, then slice crosswise into ¼-inch-thick pieces at an angle. Add to the bowl.
  • 12
    Halve the cabbage lengthwise and cut out the core; thinly slice crosswise and add to the bowl.
  • 13
    Shave cilantro leaves off the stems. Pick mint leaves off the stems. Roughly chop leaves and add to the bowl.
  • 14
    Slice the chicken crosswise into strips. Add to the bowl along with the noodles and toss to combine the salad.
  • 15
    To serve, divide noodle salad between bowls and enjoy!