January 4, 2018

Suits phase 2 onwards – Serves 4


25g ginger
2 cloves garlic
5g sugar sweetener (optional)
80g soy sauce
2 Tbsp peanut butter
½ Tbsp sesame oil
40g rice wine vinegar
480g chicken breasts, cubed
2 handfuls baby spinach
4 spring onions sliced
1 whole red capsicum, diced
1 tsp sesame seeds
1 tablespoon chopped coriander
2 packet Zero Angel Hair noodles


  1. Place peeled ginger and garlic into a food processor until it is finely chopped. Add sweetener, soy sauce, peanut butter, sesame oil and rice wine vinegar and mix until combined. Reserve until salad is prepared.
  2. Bring a pot of water to the boil and add cubed chicken. Reduce heat to a simmer and poach chicken until cooked through. Drain and cool.
  3. Combine the spinach, spring onions, capsicum, sesame seeds and coriander in a bowl.
  4. Shred the cooled chicken by hand and add to the salad.
  5. Drain and rinse the noodles and add to the salad. Pour the dressing over the top, toss to combine, and serve.
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