Chicken and Mint Noodle Salad
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 12 ozs Chicken breasts
- 2 Tbsps sesame oil
- 3 Kaffir lime leaves
- 2 Limes (squeezed)
- 7 ozs Glass noodles
- 2 inches freshly grated ginger
- 1 clove garlic cloves
- 2 red chili peppers
- 3 shallots
- 2 Tbsps brown sugar
- 2 handfuls Fresh herbs (mint, cilantro/coriander, Thai basil) washed, leaves picked from stalks
- 2 scallions
- 1 small Cucumber
- ½ cup unsalted Peanuts (roasted)
- salt
- peppers
- 2 Limes (halved)
Preparation steps
1.
Soak the glass noodles in lukewarm water and cut into smaller lengths with scissors. In a small pan heat about 1 liter/2 pints water with the kaffir lime leaves and 1 teaspoon salt. Add the chicken breast and simmer gently over a low heat until cooked (12-15 minutes). Take out of the water, let the meat cool slightly, then tear into small pieces.
2.
Drain the glass noodles and cook in salted water, then refresh in cold water and drain well. Peel and shred the scallions. Soak in cold water.
3.
Peel the ginger and garlic and chop very finely. Wash the chilis, slit open and remove the seeds and shred the flesh very finely. Heat the oil in a skillet and saute the ginger, garlic and chilis for 2- 3 minutes. Stir in the sugar, saute briefly, then add the glass noodles, chicken and lime juice. Mix well and set aside. Peel and thinly slice the cucumber. Drain the scallions and mix into the salad with the cucumber and herbs. Pile the salad on plates and serve garnished with lime halves.
