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Thai-Style Noodle Salad With A Nigerian Twist

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

For the Salad

  • 150 g Dried vermicelli rice noodles
  • 300 g Chicken mince
  • 200 g Raw king prawns, peeled and deveined
  • 1 tbsp Neutral oil
  • 1 Cucumber, thinly sliced using a mandoline and halved
  • 200 g Cherry tomatoes, halved
  • 2 Shallots, thinly sliced
  • Large handful Fresh coriander, roughly chopped
  • Large handful Fresh basil, roughly chopped
  • 1/2 cup Roasted Nigerian peanuts, roughly crushed

To Season the Chicken

  • 2 tsp Suya spice
  • 1 tsp Curry powder
  • 2 Garlic cloves, finely grated
  • 1 tsp Freshly grated ginger
  • 1/2 tsp Salt

Dressing

  • 2 Spring onions, finely sliced
  • 1-2 Red chillies, finely chopped
  • 4 tbsp Fish sauce
  • 2 tbsp Honey
  • Juice of 2 limes
  • 2 Garlic cloves, finely grated
  • 3-4 tbsp Water

Instructions
 

Method

  • Prepare the vermicelli noodles according to the packet instructions. Drain, rinse under cold water and allow them to cool completely.
  • In a bowl, combine the chicken mince with the suya spice, curry powder, garlic, ginger and salt until evenly seasoned.
  •  Heat the oil in a large frying pan over a medium-high heat. Cook the chicken, breaking it into small pieces, until browned and cooked through. Allow a few crispy edges to develop for extra flavour, then set aside to cool slightly.
  • Bring a saucepan of water to a gentle simmer. Blanch the prawns for 30-60 seconds, just until they turn pink. Immediately transfer them to cold water or an ice bath to stop the cooking. This keeps them beautifully tender.
  • To make the dressing, whisk together the spring onions, chopped chillies, fish sauce, honey, lime juice, grated garlic and water until well combined.
  •  In a large serving bowl, combine the cooled noodles, cooked chicken, prawns, cucumber, cherry tomatoes, shallots, coriander and basil.
  • Pour the dressing over the salad and gently toss until everything is evenly coated.
  •  Finish with the crushed roasted Nigerian peanuts and a few extra herbs before serving.

Notes

* This salad is best served chilled or at room temperature.
* Adjust the number of chillies depending on your preferred spice level.
* The dressing can be made up to a day in advance.
* For extra crunch, sprinkle the peanuts over just before serving.
* Perfect for meal prep—store leftovers in the fridge for up to two days.