Thursday, March 26, 2015

Glass Noodle Salad with Mango and Chicken Breast

When in doubt, add more mango!

  • 250g glass noodles
  • 1 red pepper
  • 1 ripe mango
  • 1 bunch fresh cilantro
  • 2 tbsps. sesame oil
  • 2 limes
  • 3 tbsps. white soy sauce
  • 8 tbsps. vegetable oil
  • 2 chicken breasts
  • Salt
  • Freshly ground white pepper
  • 1/2 tsp. chili flakes

  • Bring water to a boil in a saucepan and add the glass noodles. Set aside the pan and leave the noodles to soak for 5 minutes. Drain through a colander.
  • Pour the noodles into a bowl, using kitchen scissors, shorten the noodles to allow for more comfortable eating.
  • Cut the red pepper into quarters, deseed, then cut the quarters into thin strips.
  • Peel the mango with a knife then cut the pulp off the pit.
  • Cut the pulp into slices about 2 cm thick then cut those into thin strips as well.
  • Wash the cilantro, set aside a few leaves for garnish. Chop the cilantro, using the leaves and stems.
  • Add the mango and red pepper strips to the bowl with the glass noodles and pour the sesame oil over them. Cut the limes in half and squeeze their juice over the noodles as well.
  • Add the cilantro, white soy sauce and 6 tablespoons of vegetable oil over the noodles and combine the contents of the noodle salad well.
  • Heat the remaining oil in a frying pan. Season the chicken breasts with salt and pepper and place in the pan. Fry for about 8 minutes over medium-heat, spooning the oil over the chicken frequently.
  • Turn over the chicken breasts and resume frying until cooked through.
  • Remove the chicken from the frying pan onto a carving board, use a sharp knife and cut into thick 1 cm slices.
  • Arrange the noodle salad in bowls and top with the slices of chicken. Garnish with chili flakes and a few cilantro leaves.

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