Coconut dressing with cashew nuts gives authentic flavour to this beautiful Asian chicken noodle salad.


  • 700g chicken breast fillets
  • 2 tablespoons peanut oil
  • 3cm piece fresh ginger, finely grated
  • 3 garlic cloves, crushed
  • 400g packet fresh hokkien noodles
  • 1 carrot, cut into ribbons lengthways
  • 1 cucumber, cut into ribbons lengthways
  • 425g can baby corn, drained, rinsed, halved lengthways
  • 1 red capsicum, thinly sliced
  • 270ml can Ayam light coconut milk
  • 2 tablespoons chopped fresh coriander leaves
  • 1/3 cup cashew nuts, chopped
  • 1 eschalot, finely chopped


  1. Combine chicken, oil, ginger and garlic in a bowl. Set aside.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Using a fork, separate noodles. Drain and rinse under cold water. Combine noodles, carrot, cucumber, corn and capsicum in a bowl.
  3. Heat a barbecue plate or chargrill over high heat. Cook chicken for 6 to 7 minutes each side or until brown and cooked through. Transfer to a plate. Cover and set aside for 5 minutes. Thinly slice.
  4. Meanwhile, make dressing: Place ingredients in a screw-top jar. Secure lid. Shake well to combine.
  5. Add chicken and dressing to noodle mixture. Toss to combine. Serve.