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CHARGRILLED CHICKEN & NOODLE SALAD

Every mouthful of this salad has something extra going on – fresh crunch from the veg, fiery heat from the chilli, citrus from the dressing and bright freshness from the lemongrass – all finished off with roasted peanuts and juicy lime.

SERVES 2

2 skinless, boneless chicken breasts

2tsp lemongrass paste 1tbsp soy sauce

120g (4¼oz) rice vermicelli noodles

1 large carrot, julienned ½ a cucumber, julienned 12 mangetout, halved on an angle

1tbsp vegetable oil

FOR THE DRESSING

Juice of 2 limes 1tbsp soy sauce 2tsp sugar

to FINISH & SERVE

1 green chilli, finely sliced 2tbsp roasted peanuts, roughly chopped Coriander

Lime wedges

Take each chicken breast and bash it gently with a rolling pin to flatten it out to an even thickness (this will help it to cook evenly). Mix the lemongrass paste and soy sauce together in a shallow dish, add the chicken and turn until it is completely coated. Set aside to marinate.

Put the noodles into a heatproof bowl and pour on enough boiling water to cover them. Set aside to soften for 10 minutes.

Meanwhile, to make the dressing, mix all the ingredients together in a bowl.

When the noodles are softened, drain, then run cold water over them to cool. Drain again and place in a bowl with the carrot, cucumber and mangetout. Add the dressing and toss to mix well.

Place a chargrill pan over a medium-high heat. Drizzle the oil over the chicken fillets and lay them in the pan. Cook for 2-3 minutes on each side. Remove to a warm plate and leave to rest for a minute.

Divide the noodle salad between two serving bowls. Slice the chicken and place on top of the noodles. Sprinkle with some chilli slices, chopped roasted peanuts and coriander and serve with lime wedges on the side.

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2022-09-24T07:00:00.0000000Z

2022-09-24T07:00:00.0000000Z

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