Lemongrass Chicken Salad with Chilli Dipping Sauce and Somen Noodles

Serves: 4

Style: Japaneasy

Difficulty: Easy

Ingredients

270g Hakubaku some 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

Lemon Grass Chicken Salad with Chilli Dipping Sauce and Somen Noodles

Lemongrass Chicken Salad with Chilli Dipping Sauce and Somen Noodles

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.

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