Chilli Noodle Salad with BBQ Chicken Drumsticks
This spicy salad is ideal for a BBQ. It’s stress free
too, as you can make it in advance.
4 people
40 minutes
5 minutes
Ingredients
- 1 tsp Caster Sugar
- 2 sticks Celery Sliced into matchsticks
- 100 g Mushrooms Thinly Sliced
- 50 mls Rice Vinegar
- 100 g SuperValu Baby Corn Cut in half lengthways
- 180 g SuperValu Baby Spinach
- 1 - SuperValu Cucumber Sliced into matchsticks
- 15 g SuperValu Fresh Mint Torn
- 150 g SuperValu Goodness Sesame Seeds
- 800 g SuperValu Quality Irish Chicken Drumsticks
- 1 tsp SuperValu Salt
- 400 g Thai Rice Noodles
Method
-
Place the Thai rice noodles in a bowl of freshly boiled water for 8 to 10 minutes, stirring until soft. Stop them from overcooking by rinsing with cold water, then drain well.
-
Place the sliced mushrooms in a small bowl with the vinegar, sugar and salt. Leave for at least 15 minutes. Drain the mushrooms and place in a large salad bowl with the drained noodles, baby spinach and vegetables. Add the peanut and chilli dressing and mix well,
then sprinkle on the fresh mint. -
Cook the drumsticks over a hot BBQ or grill for 35 to 40 minutes, until they are cooked through. Dip the hot drumsticks into the sesame seeds for a crunchy coating.
-
Divide the noodle salad between four plates and serve with the chicken drumsticks.
