Thai Inspired Chicken Noodle Watermelon Salad

Written by

Nicole Catenaro

in

, ,

Thai Inspired Chicken Noodle Watermelon Salad

This refreshing noodle salad fit for a sultry summer night may become your new favourite way to luxuriate in watermelon. The flavourful sweet-sour watermelon sauce is the perfect foil for the slippery noodles and crunchy vegetables. Alternate cooking methods include oven roasting or pan frying. If you want to fire up the flavour a bit, add more chili sauce.
Print Recipe Pin Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound skinless, boneless chicken thighs
  • 6 cups cubed watermelon divided
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated or finely chopped fresh gingerroot
  • 1 teaspoon sesame oil
  • 8 ounces wide Thai rice noodles
  • 1 ½ cups julienned carrots
  • 1 cup thinly sliced radish
  • ¾ cup chopped cilantro
  • ⅓ cup sliced mint
  • 2 green onions
  • ⅓ cup peanuts halved
  • Lime wedges

Method
 

  1. Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place chicken on greased grill grate and cook for 7 minutes per side, or until thickest part of the meat reaches internal temperature of 165°F. Let chicken rest for 10 minutes; slice into 1 inch pieces.
  2. In blender container, place 3 cups watermelon and blend until smooth. Press through fine-mesh strainer into bowl; discard pulp. Pour 1 1/2 cups watermelon juice into small saucepan. Add shallots, chili sauce, soy sauce, fish sauce, lime juice, and gingerroot to saucepan. Bring to a boil; reduce heat to medium and cook, uncovered, until liquid is reduced by about one half, 20 to 25 minutes. Stir in sesame oil. Remove from heat and let cool.
  3. Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well.
  4. In large bowl, place noodles. Add cooked chicken pieces, carrots, radish, cilantro, mint, and remaining watermelon. Drizzle with watermelon sauce; toss to coat.
  5. Divide among serving plates and top with green onions and peanuts. Serve with lime wedges.

By Mathew Kadey

Recipe Courtesy of Alive Magazine

Comments

Leave a Reply

More posts