Bang Bang Chicken Salad Recipe | Simple Home Edit

Ingredients

• 250 g whole-egg mayonnaise
• 60 g sweet chilli sauce
• 2 tbsp tamari or all-purpose soy sauce
• 1 tbsp rice wine vinegar or lime juice
• 1 tbsp honey
• 1 tbsp sriracha or hot chilli sauce (optional)
• ½ tsp freshly grated garlic
• 600 g boneless, skinless chicken breast (2 breasts, sliced in half to make thinner steaks), (or use 4 cups/640 g shredded leftover roasted chicken)
• 1 tsp sweet paprika
• 1 tsp onion powder
• ¼ tsp freshly cracked black pepper
• 1 tbsp tamari or all-purpose soy sauce
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 60 ml water
• 200 g vermicelli rice noodles (see note 1)
• 115 g shredded wombok cabbage
• 115 g shredded purple cabbage
• 1 carrot, julienned
• 90 g bean sprouts
• 2 spring onions (scallions), finely sliced
• 25 g roughly chopped coriander (cilantro) leaves
• Crispy fried shallots, to serve