Coconut, Cashew & Turmeric Chicken Noodle Salad

When it’s starting to get hot, one of the first things I crave is cool noodle salads. This coconut, cashew and turmeric chicken noodle salad is a favourite summer meal prep or mid week dinner…

Chicken breasts are poached perfectly in coconut milk with lots of aromats, fish sauce and lime, then shredded and tossed through vermicelli noodles, cool crunchy veg, turmeric, chilli, roasted cashew and coriander.

This salad is best made head of time, so if you enjoy a colder noodle salad like me, I strongly recommend refrigerating before serving.

Lunch

Dinner

A Little Longer

Serves 4-5

Prep Time 10 Mins

Cook Time 40 Mins

Method

1
Place coconut milk, 3 tablespoons of fish sauce, 1 tablespoon sugar, lemongrass, chopped ginger, spring onion tops, lime zest and 3 cups of water in a wide saucepan. Place over a low heat, stirring until the sugar dissolves.
2
Bring the liquid to a boil, then add the chicken. Let simmer on high for 2 minutes, turn off the heat and cover. Allow the chicken to sit and poach in the residual heat for approximately 40 minutes. Remove and place into a medium bowl. Save the poaching liquid.
3
Meanwhile, prepare the vermicelli according to packet instructions. Add to a large bowl with the carrot, cucumber, spring onion, chilli and cashews.
4
Strain 1 cup of the poaching liquid into a bowl. Add the remaining fish sauce and caster sugar, turmeric, sambal oelek, lime juice, light soy and sesame oil. Mix to combine and adjust seasoning by adding more fish sauce if needed.
5
Shred the chicken, then add to the salad along with the dressing. Toss well, then divide the noodles amongst bowls. Finish with the toasted white sesame and coriander.