"Tossed"
Whilst I was in Darwin, my good (and oh so healthy) friend made me this absolutely delicious salad from a book titled 'Tossed' - so I went and bought it and made it for dinner last night. I must share!
Zinging with lime, fresh herbs and chilli, this wonderful salad is a true pick-me-up after a dull morning
I am lucky to grow my own chilli, kaffir lime and coriander - fresh herbs are the bestest!
Chicken Noodle Salad
100g (3.5 oz) bean vermicelli noodles
1 tbs vegetable oil
1 garlic clove, crushed
3cm (1 quarter inch) piece of fresh ginger, peeled and finely grated
1 green chilli, seeded and finely chopped
250g (9 oz) minced (ground) chicken thighs
2 tbs lemon juice
2 makut (kaffir lime) leaves, shredded
1 tbs fish sauce
1 tbs chilli sauce
2 tbs chopped coriander (cilantro) leaves
Put the noodles in a large heatproof bowl, cover with boiling water and soak for 5 minutes, or until softened. Alternatively, cook the noodles according to packet. Drain noodles, then rinse under cold water and drain again.
Heat the oil in a wok or frying pan under medium heat. Add the garlic, ginger and chilli and stir-fry for about 1 minute, being careful not to burn the garlic. Add the chicken and stir-fry for another 2-3 minutes. Stir in the lemon juice, lime leaves, fish sauce and chilli sauce and stir-fry for a further minute. Remove from the hear and transfer to a large bowl.
Cut the noodles into shorter length with scissors. Add to chicken mixture along with coriander and mix well. Leave to cool completely.
Zinging with lime, fresh herbs and chilli, this wonderful salad is a true pick-me-up after a dull morning
I am lucky to grow my own chilli, kaffir lime and coriander - fresh herbs are the bestest!
Chicken Noodle Salad
100g (3.5 oz) bean vermicelli noodles
1 tbs vegetable oil
1 garlic clove, crushed
3cm (1 quarter inch) piece of fresh ginger, peeled and finely grated
1 green chilli, seeded and finely chopped
250g (9 oz) minced (ground) chicken thighs
2 tbs lemon juice
2 makut (kaffir lime) leaves, shredded
1 tbs fish sauce
1 tbs chilli sauce
2 tbs chopped coriander (cilantro) leaves
Put the noodles in a large heatproof bowl, cover with boiling water and soak for 5 minutes, or until softened. Alternatively, cook the noodles according to packet. Drain noodles, then rinse under cold water and drain again.
Heat the oil in a wok or frying pan under medium heat. Add the garlic, ginger and chilli and stir-fry for about 1 minute, being careful not to burn the garlic. Add the chicken and stir-fry for another 2-3 minutes. Stir in the lemon juice, lime leaves, fish sauce and chilli sauce and stir-fry for a further minute. Remove from the hear and transfer to a large bowl.
Cut the noodles into shorter length with scissors. Add to chicken mixture along with coriander and mix well. Leave to cool completely.
posted by Em at 11:33 AM
4 Comments:
Sounds wonderful! sounds like a Thai dish!
yes it is very Thai - soooo delicious - perfect with some mango daquaris or pina coladas...
Yum. Sounds amazing. Will have to try to make this myself.
Speaking of food... I have tagged you for a "Five Food Challenges for 2006" post over on my blog: http://dragongirl76.blogspot.com/2006/02/five-food-challenges-for-2006.html
it's very easy to make and so yummy
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