Try this noodle recipe with an exotic twist
Ingredients
- 2 organic chicken breasts, preferably with skin on
- 3 tsp grated fresh ginger
- Grated zest of 1 lime
- 2 tbsp groundnut or sunflower oil
- 2 garlic cloves, finely chopped
- 1 green chilli, seeded and finely chopped
- 3 tbsp crunchy peanut butter (preferably an organic one with no added sugar)
- 2 tsp Thai fish sauce or light soy sauce
- 1 kaffir lime leaf, finely shredded (optional)
- 2 globes of preserved stem ginger in syrup, drained and chopped
- Lime juice, to taste
- Brown sugar, to taste
- 100-120g thin or thick rice noodles
- Small handful of fresh coriander
- 225g carrots, cut into long, thin shreds
- 1 small green or red pepper, cut into long, thin shreds
- 10cm piece cucumber, seeded and cut into long, thin shreds
- 2-3 tbsp roasted peanuts, roughly chopped
Method
- 1. Slash the skin of the chicken a few times with a sharp knife. Mix together half the ginger, the lime zest and 1 tablespoon oil and rub into the chicken, cover and marinate in the fridge for at least an hour. Then roast or grill the chicken (7-8 minutes on each side to grill; 20-25 minutes at 180°C/fan160°C/gas 4 to roast) until cooked. Allow to cool a little then slice or shred into bite-sized pieces.
- 2. While the chicken is cooking, make the dressing. In a small pan, heat the remaining oil and gently cook the remaining ginger, with the garlic and chilli for a few minutes – don’t let it brown. Off the heat, stir in the peanut butter and let it melt. Stir in 4-6 tablespoons of water to make a thick, creamy dressing and reheat a little. Add the Thai fish sauce or soy sauce, kaffir lime leaf, chopped stem ginger and lime juice and sugar to taste. Let it bubble gently for a few more minutes. Then thin down with 2-3 tablespoons more water to make a spoonable dressing. Chop the coriander stalks and stir in.
- 3. Cook the noodles according to packet instructions (I just put them in a bowl, pour over boiling water and leave for 4-5 minutes until tender). Drain, rinse and leave in a bowl of iced water until ready to serve.
- 4. Drain the noodles well and divide between shallow bowls. Place the shredded vegetables and most of the coriander leaves on top, followed by the still-warm shredded chicken. Spoon the dressing over and scatter with more coriander and the chopped roasted peanuts.
Chef's tip
The combination of cold noodle and warm dressing is surprisingly good. But you can serve the noodles hot, if you like – though then you could hardly call it a salad. Marinating the chicken adds extra flavour, if you have time.
Wine Recommendation
It’s got to be a spicy Gewürztraminer from either New Zealand or Chile.