This recipe is a variation of one in my next book ‘smitten’ which is due out in SA in February.
It has all the qualities that I love about Asian food – big bang for your buck, clean but punchy flavours and ready in a flash. Oh, and always pretty as a picture too.
How to make it even lighter
– A simple mixture of grated cabbage, courgettes and carrots make this a low carb. meal.
– Instead of the rice noodles, you could also use jasmine rice.
Serves 2 | Preparation time 5 minutes | Cooking time 10 minutes
Ingredients
1 tin coconut milk (400ml)
2-3 skinless chicken breasts, cut into strips
250-300g rice noodles
1 small red pepper, de-seeded and cut into strips
1 Tbsp chopped fresh mint
2 Tbsp chopped fresh basil (or coriander)
Handful fresh snap peas, halved lengthways
Handful fresh sprouts
Optional: a handful of toasted cashew nuts or peanuts
For the Dressing
Juice of 1 lime
1 Tbsp honey
2 tsp soy sauce
1 tsp fish sauce
1 tsp sesame oil
1 small red chilli, de-seeded and roughly chopped (optional)
Adjust to taste
Method
1. In a medium-sized pot, bring the coconut milk to the boil and then turn down to a simmer. Add in the chicken and cook gently for 6-7 minutes, until cooked through. Remove the chicken pieces and set aside.
2. Meanwhile, cook your noodles according to packet instructions. Most just require soaking in boiled water for 2-3 minutes, and in that case I soak mine in a mixing bowl and cover with just boiled water along with with the red pepper and snap peas. Drain and divide into two warmed bowls, and top with the chicken strips which you can also shred for extra texture.
3. To make your dressing, mix all the ingredients together. Taste and if necessary adjust the flavors until it is to your liking. Spoon over the two bowls of chicken and noodles, top with the fresh basil and mint, and enjoy immediately.
* The dressing recipe will keep for up to 3 days in the fridge, so make extra and then use it for dressing fish, beef or another chicken dish.