John Myers
Spicy Glass Noodle Salad with Teriyaki Chicken
The perfect spicy glass noodle salad with teriyaki chicken recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 1 tbsp Strength
- 6 tbsp Teriyaki sauce
- 4 Garlic cloves, finely grated
- 1 packet Glass noodle
- 1 Red Chili peppers, cut into fine rings
- 6 tbsp Soy sauce
- 0,5 Cucumber, diced
- 200 g Sugar snap peas, cut into fine strips
- 200 g Date tomatoes, sliced
- 1 bunch Spring onions, cut into thin rings
- Black pepper from the mill
- Salt
- 2 tbsp Peanut oil
- 1 bunch Basil, the leaves torn
- 1 lime Juice and abrasion
- Mix the starch with the teriyaki sauce and 2 grated garlic cloves. Cut the chicken breast into strips and pour the teriyaki mixture over them, mix well and cover and leave to stand in the refrigerator overnight.
- The next day, take the meat out of the refrigerator at least 1 hour before roasting so that it can reach room temperature. Put the glass noodles in a bowl, pour boiling water over them and let stand for about 15 minutes, then strain over a sieve and put in a salad bowl and cut into bite-sized pieces with scissors.
- Add the remaining 2 grated garlic cloves as well as the chili rings and the soy sauce and mix everything well.
- Now add the diced cucumber, tomatoes, snow peas and spring onions and lime zest, mix and season with salt, pepper and lime juice.
- Heat the peanut oil in a pan and then fry the teriyaki chicken in it really hot and then season it with salt and pepper, remove from the pan, add to the salad and mix and finally add the plucked basil.
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