Lemongrass Chicken Salad with Chilli Dipping Sauce and Somen Noodles
SERVES: 4 DIFFICULTY: Easy COOKING TIME: 15 minutes
Remember how good lemongrass smells while frying – you won’t be disappointed.
INGREDIENTS
270g Hakubaku Organic Somen noodles
600g Chicken fillets (thinly sliced)
120g Mixed lettuce (shredded)
1 Carrot (grated)
1 Lebanese cucumber (cut in half lengthwise, then finely sliced)
35g of each Roasted peanuts (unsalted, chopped) & Red radish (finely grated)
1 Garlic (crushed)
1tbsp Fish sauce
40g Fresh lemongrass (finely chopped
1 Fresh small red Thai chilli (finely chopped)
1tbsp White vinegar
75g White sugar
125ml Water
2tbsp Peanut oil
METHOD
STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions
Drain, then refresh under cold running water.
Set aside.
STEP TWO:CHILLI DIPPING SAUCE
In a small saucepan, combine the sugar and water, stirring (over low heat) until sugar dissolves.
Turn heat to high and bring to a boil.
Reduce heat and simmer until sauce thickens slightly (about 2 minutes).
Remove from heat, then stir in vinegar and chilli.
Pour sauce into 4 small sauce bowls.
Set aside.
STEP THREE:LEMONGRASS CHICKEN
Heat half the oil in a wok.
Add chicken (in small batches) and stir-fry until browned.
Add remaining oil to wok.
Return the chicken to the wok along with the lemon grass and garlic and stir-fry until fragrant (about 1 minute).
Add fish sauce and stir-fry to coat chicken.
Remove from heat.
STEP FOUR:SERVING
Divide noodles between 4 wide shallow serving bowls.
Arrange salad ingredients around the bowl and placing lemon grass chicken in centre.
Sprinkle with chopped peanuts and grated radish.
Serve with chilli dipping sauce alongside.
