This is such an easy and summery dish! I put this one together on a Sunday evening after a busy weekend and it was delightful. The prep takes a bit of time but it still comes together quite quickly. I bought pre-cooked prawns as that's all there was but it would be super easy to poach your own prawns along with the chicken - probably cheaper too!
Serves 2
Prep: 20 mins
Cook: 20 mins
Ingredients
1 large chicken breast
2 nests rice stick noodles
12 cooked, peeled prawns
1 large carrot, julienned
1 Lebanese cucumber, thinly sliced
1 ripe mango, peeled and diced
1 red chili, sliced
Extra herbs, sesame seeds and crushed peanuts to top
Dressing:
1 small red chili, deseeded
2cm piece ginger, peeled
1/2 bunch coriander leaves, roughly chopped
1/2 bunch mint leaves, roughly chopped
1 tbsp sesame oil
2 tbsp fish sauce
Juice of 1 lime
1 tsp sugar
Method:
Fill two saucepans with water and bring to the boil. Place chicken breast into the first saucepan, bring back to the boil then lower the heat to a simmer. Poach the chicken for 20 minutes.
Place rice noodles in the other saucepan, then take off the heat. Allow to soak in the water under tender and pliable.
Place dressing ingredients into a blender or Nutribullet and pulse to a liquid consistency.
Once the chicken is done, remove from the poaching liquid and thinly slice. Drain rice noodles. In a large bowl, combine all salad ingredients. Pour over the dressing and toss.
Divide between serving bowls and top with sesame seeds and peanuts.
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