Quick, easy and oh so tasty.
Ignore the long ingredient list as it really is so simple and is sure to become a family favourite.
Yield: 4
Ingredients
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4
chicken breasts, skinless and boneless
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280g dried round egg_noodles
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1 tablespoon
sesame oil
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1/2 cup
edamame beans
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2
carrots, grated
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4
spring onions, finely sliced
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1
red capsicum, diced
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2
stalks celery, finely sliced
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1 cup
chopped telegraph cucumber (approx 1.5cm chunks)
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1/3 cup
roasted salted peanuts
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1 tablespoon
chopped mint
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2 tablespoons
chopped basil
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1/4 cup
coriander leaves
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Dressing
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1/4 cup salad oil e.g. rice bran, canola
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2 tablespoons
rice vinegar
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2 tablespoons
soy sauce
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1 tablespoon
fish sauce
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1 tablespoon grated fresh ginger
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2
cloves garlic, finely chopped
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1
stalk lemongrass, finely chopped*
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1 kafir lime leaf
finely chopped*
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1 small chilli
finely chopped (optional)
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1
teaspoon sugar
Method
Poach the chicken in a saucepan of simmering salted water until cooked through.
Allow to cool enough to handle and then chop into bite sized pieces.
Cook the noodles in a large saucepan of salted water according to packet instructions.
Drain the noodles well and drizzle with the sesame oil. Toss to make sure the noodles stay separated.
Cook the edamame for 2 minutes in a saucepan of boiling water, drain well.
Combine noodles with remaining salad ingredients in a large bowl or platter and toss to combine.
Mix dressing ingredients together in a small bowl. Drizzle over the salad. Toss again and then serve or cover and refrigerate until needed.
*kafir lime leave and lemongrass add a lovely citrus flavour. If you are unable to get these you can use grated lime zest or a finely chopped lime leaf.
Article printed from Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz: https://www.foodlovers.co.nz