Asian Chicken Salad with Cellophane Noodles

  • Serves4
  • DifficultyEasy
100g chicken breast
15g Chinese five-spice powder
10g sesame oil
5g peanut oil
1 garlic clove, chopped
1 tsp ginger, chopped
15g carrot, bias cut
15g bok choy, bias cut
30g Napa cabbage, shredded
15g red bell pepper, julienned
60g garlic soy vinaigrette
Cellophane Noodles

Grill the chicken breast. Toss with five-spice powder.

Heat oils in sauté pan until hot, adding garlic and ginger. Then, add carrot, bok choy, napa cabbage, and pepper. Cook 30 seconds. Remove from heat and stir in garlic soy vinaigrette.

Heat oil in wok. When hot, put the noodles in for 30 seconds.

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