Recipe: Grilled Chicken on Noodle Salad

Ingredients

• 10 chicken thighs
• 1 bottle Asian sesame salad dressing
• 2 packets ketchup
• 2 packets mustard
• 1/2 tsp hot pepper flakes
• 3 cloves garlic
• 1package mung bean cellophane noodles
• 1 bag shredded carrots
• 1 bag angel hair shredded cabbage
• 1/2 cup crushed nut mix - almond - cashew - peanut
• salt and fresh ground black pepper to taste

Instructions

Step 1

Add 2 packets ketchup,
2 packets mustard,
1/2 tsp hot pepper flakes,
3 cloves crashed garlic and some Asian sesame salad dressing into a large bowl.
Mix well.

Step 2

Cut off excess fat off the chicken thighs. Make 2 deep slices in the chicken thighs, and this helps marinate. and cook
Put the chicken thighs into the sauce bowl, stir well with the sauce. Sit for 1 hour.

Step 3

Soak 1 package mung bean cellophane noodles in cold water. Then pour boiling water on them for 22 seconds.
Rinse in cold water. Drain well.

Step 4

Put 1 bag shredded carrots,
1 bag angel hair shredded cabbage into a large bowl. Add in 1/4 bottle Asian sesame salad dressing.
Stir well. Add more sesame salad dressing until coated.
Add 1/2 cup crushed nut mix (almond, cashew, peanut) on the top.

Step 5

Now grill the chicken until beautiful, golden and cooked. Brush the chicken thighs with more sauce if prefer.

Step 6

Put the noodle mixture into a serving plate, and put the cooked chicken thighs on the top.
Enjoy!