Sesame chicken with purple cabbage salad

30 Min
pretty easy
4 People
Rating starstarstar_borderstar_borderstar_border
Chicken schnitzels coated in sesame seeds paired with a fresh, crunchy cabbage salad. Tossed with bean thread noodles in an Asian inspired dressing that packs a punch!
1. Bring a saucepan of water to the boil. Add noodles to boiling water and simmer for 2 minutes, or until cooked al dente. Drain and rinse in cold water. Set aside.

2. Thinly slice apples. Slice capsicum and chilli. Dice avocado and chop cashews. Place in a large bowl with cabbage and noodles.

3. Whisk together 2 tbsp vinegar, 1/4 cup soy sauce, 2 tbsp sesame oil and 1 tbsp honey. Toss together with salad and noodles.

4. Coat chicken with 1 tsp ground ginger, 1 tbsp oil, salt and pepper. Roll in sesame seeds to coat. Heat a frypan over medium heat with 2 tbsp oil. Cook for 5-6 minutes on each side, or until golden and cooked through.

5. Divide noodle salad between plates and serve with sesame crusted chicken.

Deseed the chilli first if you prefer less heat.
Bean thread noodles 1 packet (100g)
Green apples 2
Green capsicum 1
Red chilli 1
Avocado 1
cashews 1 packet (60g)
Shredded red cabbage 1/2 bag (200g)
Chicken schnitzels 600g
Sesame seeds 1/2 packet (35g)

From your pantry:
oil (for cooking), salt, pepper, white wine vinegar, soy sauce (or tamari), sesame oil, honey, ground ginger