Noodle salad with peanuts

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g small noodles (e.g. Dischi Volanti)
  • 7-10 Tbsp Salt
  • 250 g Chicken filet
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Pepper
  • 1 (approx. 80 g) Onion
  • 1 TABLESPOON Curry Powder
  • 1/8 l Vegetable broth (instant)
  • 1 collar (approx. 170 g) Spring onions
  • 1 (approx. 200 g) Courgette
  • 1 (approx. 300 g) Avocado
  • 1 TABLESPOON Lemon juice
  • 3 TABLESPOONS mayonnaise
  • 4 TABLESPOONS Whole milk yoghurt
  • 7-10 Tbsp Ginger powder
  • 100 g frozen peas
  • 100 g roasted peanut kernels

Directions

  1. 1

    Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime wash chicken filet, dab dry and cut into cubes. Heat oil in a pan and fry chicken cubes in it until golden brown. Season with salt and pepper and remove. Peel and chop the onion and fry it in the pan until it becomes glassy.

  2. 2

    Add curry and vegetable stock to the pan, bring to the boil and remove from the heat. Drain the pasta and rinse with cold water. Clean and wash the spring onions and cut them into fine rings, except for a little garnish. Wash, clean and chop the zucchini. Quarter the avocado and remove the stone. Peel and slice the flesh. Stir mayonnaise and yoghurt into the lukewarm curry vegetable stock. Season to taste with salt, ginger and pepper. Mix noodles, spring onions, peas, avocado and chicken cubes. Fold in the sauce and let it stand for at least 1 hour.

  3. 3

    Peel and slice the flesh. Stir mayonnaise and yoghurt into the lukewarm curry vegetable stock. Season to taste with salt, ginger and pepper. Mix noodles, spring onions, peas, avocado and chicken cubes. Fold in the sauce and let it stand for at least 1 hour. Sprinkle with peanuts and arrange on a plate. Garnish with spring onions

Nutrition Facts

KCAL
690 kcal
CARBS
58 g
FATS
37 g
PROTEINS
33 g

Categories & Tags

AppetizerMain dishSalad