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Spicy Chicken Salad with Basil & Glass Noodles



Don’t let the list of ingredients put you off. Essentially this is a simple salad that can be whipped up in very little time.

Ingredient list

450 g. ( 1 lb. ) skinless chicken fillet


1 garlic clove, crushed, and finely chopped
1 tsp. curry powder
1 Tbsp. brown sugar
1 Tbsp .soy sauce
1 Tbsp. chilli sauce
2 Tbsp. chopped fresh basil
2 Tbsp. vegetable oil


1 Tbsp. Balsamic vinegar
1 Tbsp soy sauce
1 tsp. sugar
1 Tbsp. chilli sauce
4 Tbsp. vegetable oil


1 small packet rice vermicelli ( approx. 125 g. / 4 oz. )
1 small red onion, very finely sliced
1 small bunch basil
1 red pepper, cut into fine strips
mixed salad leaves


Cut the chicken into 3 cm. / 1 inch strips, and place in a large bowl.  Combine the marinade ingredients and pour on to the chicken, and mix well.  Allow to marinate for at least ½ hour.

Preheat the grill to high.

Place the chicken strips on a grill tray and grill for 4 – 5 minutes without turning.  When cooked, remove and cover with foil while you prepare the salad.  To make the dressing, stir together the dressing ingredients in a small bowl.

Place the rice vermicelli in a large bowl, and cover with boiling water.  Leave until soft, about 10 minutes.

Place the sliced onion in iced water for 2 – 3 minutes, this will make it crisp, and mellow the flavour out a little.  

Drain both the vermicelli and onion well, and place in a large bowl.  

Tear the basil leaves away from the stalks, and add to the bowl along with the salad leaves and the red pepper.

To serve, add the chicken strips, the juices, and the dressing to the salad. 

 Toss gently with your hands, and divide onto plates, arranging in an attractive manner.  Serve at once.


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