Summer noodle salad

Name: Summer noodle salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 200 g Noodles (e.g. twisted ribbon noodles); 1 red and yellow pepper; 1 (approx. 250 g) small head iceberg lettuce; 100 g Salad cream with 40 % low-fat yoghurt; 300 g low-fat yoghurt (1,5 % fat); 2-3 TEASPOONS Curry Powder; 1 collar Chives

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Oil
200 g Noodles (e.g. twisted ribbon noodles)
1 red and yellow pepper
1 (approx. 250 g) small head iceberg lettuce
100 g Salad cream with 40 % low-fat yoghurt
300 g low-fat yoghurt (1,5 % fat)
2-3 TEASPOONS Curry Powder
1 collar Chives

Directions

1
Wash the meat, dab dry and cut into cubes. Season with salt and pepper. Heat oil in a pan and fry meat for about 5 minutes, turning. Cook pasta in boiling salted water for 6-8 minutes. Drain noodles, drain and let them cool down. Let the meat cool down. Clean, wash and cut the peppers into strips.
2
Clean, quarter, wash and cut the salad into strips. For the salad dressing, stir the salad cream and yoghurt until smooth. Mix with curry and season with salt and pepper. Wash the chives, dab dry, put something aside for garnishing. Cut the rest into small rolls and stir into the sauce, except for 1 tablespoon. Mix all salad ingredients with the sauce, sprinkle with chives and garnish.