PREP 25 mins | SERVES 6
We packed the salads in 500ml disposable plastic containers however you use any container or lunchbox to serve this salad.
INGREDIENTS
500g fresh Singapore noodles
2 carrots, peeled
2 green onions (shallots), trimmed and thinly sliced
3 Lebanese cucumbers, diced
½ small red cabbage, finely shredded
1 barbecued chicken, skin and bones discarded, flesh shredded
DRESSING
⅓ cup honey
2 tbs salt reduced soy sauce
2 tsp sesame oil
METHOD
STEP 1: Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain, refresh in cold water and set aside for a few minutes to dry. Place noodles into a large bowl.
STEP 2: Using a julienne peeler, slice carrots into long thin strips. Add carrots, green onions, cucumbers, cabbage and chicken to noodles.
STEP 3: To make soy & honey dressing, combine all ingredients in a screw-top jar. Shake until well combined.
STEP 4: Just before serving, drizzle dressing over salad and toss to combine. Spoon into serving bowls and serve.