Asian chicken salad
|1||coconut milk — tinned|
|2-3||chicken breast fillets — sliced into strips|
|250 g||noodles — rice|
|1||red pepper — small, deseeded and sliced into strips|
|1 Tbs||fresh mint — chopped|
|2 Tbs||fresh basil — chopped|
|sugar snap peas — halved lengthways|
|mixed bean sprouts — handful|
|cashew nuts — or peanuts, toasted|
|limes — juice only|
|2 tsp||soy sauce|
|1 tsp||fish sauce|
|1 tsp||sesame oil|
|1||red chilli — deseeded and chopped|
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.
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.
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.
*Tip: 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.
Recipe reprinted with permission of Sarah Graham. To see more recipes, click here.
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