Spicy Noodle Chicken Salad
When we shoot videos we are always on a pretty tight timeline (actually, shooting videos has nothing to do with that, I am ALWAYS on a pretty tight timeline!) Anyhoo...I knew we were steaming chicken breasts with the idea of showing how to use them in lots of salads. This was written up as a list of ingredients (something I often do as a way to match flavours) and then we just were winging it...check the video and see what I mean!) Well, it ended up being sent home with all the crew and it was everyone's fave...so there you have it. It is so yummy I have plans to include it in my new book, which due to covid has been delayed significantly...but watch this space. It is still happening...I think!
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- 1 Litre water for steaming
- 500 Grams chicken breast, cut into thirds
- 20 Grams fresh ginger
- 3 cloves garlic
- 1 red chilli
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 40 Grams soy sauce or Tamari
- 20 Grams balsamic vinegar
- 1 Pinch pink salt flakes BUY
- 1 Tablespoon raw caster sugar BUY
- 2 Handfuls spinach leaves
- 1 Handful fresh coriander or cilantro
- 200 Grams thin egg noodles, cooked as per packet instructions
- 1 cucumber, sliced
- 3 spring onions, sliced thinly
- 1 red chilli sliced thinly
- 20 Grams toasted sesame seeds
- 20 Grams chilli oil
Place water into the Thermomix bowl.
Line the Varoma dish with wet, scrunched up baking paper. Place chicken on top. Cook 25 min/Varoma/speed 3.
Discard the water and dry the bowl. Place ginger, garlic and chilli into the Thermomix bowl and chop 5 sec/speed 6. Add the chicken and shred 4 sec/Reverse/speed 4.
To make the dressing, place all ingredients into a small bowl and combine. Toss the prepared noodles through the dressing.
To assemble, arrange salad leaves, chicken, coriander, egg noodles, cucumber, spring onions, chilli, sesame seeds on individual plates or a serving platter. Pour over any remaining dressing. Drizzle with chilli oil to taste.
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