Recipe type: Main Course
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
  • 300 grams Rice Noodles
  • 1 Cucumber
  • 3 Chicken Breasts
  • 100 grams Radishes
  • 2 Spring Onions
  • 1 Red Chilli
  • 4 Tbsp Groundnut Oil
  • 2 Tbsp Sesame Oil
  • 1 Tsp Dried Chilli Flakes
  • 1 Pinch Black Pepper
  • 4 Tbsp Crunchy Peanut Butter
  • 2 Tbsp Soy Sauce, (Stanchi is a good GF soy sauce)
  • 1 Lemon, (Juice only)
  • 1 Tbsp Ginger, (Chopped)
  • 1 Tbsp Water
  1. Cook the chicken well in advance and let it cool, I prefer to put mine in the steamer for 25 minutes as it is much softer that way, although wrapping in foil and cooking at 200 degrees for 25 mins works just as well.
  2. Cook the rice noodles and place in a large serving dish to cool
  3. Thinly slice a whole cucumber into matchstick sized strips, then thinly slice the radishes and spring onion and finally slice the chilli as finely as possible.
  4. Now, using a couple of forks shred the chicken into tiny pieces and add it along with all chopped ingredients to a bowl and mix well. Once mixed put all ingredients into the serving bowl on top of the rice noodles and place in the fridge to cool
  5. Add the Groundnut Oil, Sesame Oil, Chilli Flakes, Black Pepper, Peanut Butter, Soy Sauce, Lemon and Ginger to a food processor and blend until blended thoroughly. The consistency should still be quite thick.
  6. Once the main dish has cooled (10 mins or so) it is ready to serve, place the chilli peanut sauce in a separate bowl and garnish salad with Sesame Seeds.
Recipe by Recipes without Gluten at