Recipe: Asian-style chicken with noodles and a crunchy salad

I love Asian flavours and experiment a lot with different marinades. This one seems to have a lot of ingredients in it, but I have to say it’s one of the nicest I’ve come up with. The chicken was bursting with flavour and the sesame seeds made the perfect finishing touch.

A quick and easy weekday dinner (just remember to marinade the chicken overnight) that is totally delicious.

Serves 2

Luscious chicken sprinkled with sesame seeds

Luscious chicken sprinkled with sesame seeds

For the marinade

Juice of 1 lime
2 tbsps chopped ginger
3 tbsps soy sauce
2 tbsps sesame oil
2 tbsps runny honey
1 tbsp mirin
1 tsp fish sauce
1 tbsp sweet chilli sauce

2 chicken breasts, sliced into  strips

1 tbsp vegetable oil

2 tbsps sesame seeds, dry fried

 

200g rice noodles, soaked in boiling water, following packet instructions

 

For the salad

Half a small cucumber, peeled and chopped into chunks
8 radishes, sliced

For the dressing

2 tbsps olive oil
Juice of 1 lime
1 tsp fish sauce
1 tsp brown sugar
1 dried chilli, chopped
1 tbsp soy sauce

Mix together all the ingredients for the marinade and place the chicken strips into it, making sure everything is well coated. Leave for at least three hours, overnight ideally.

Make the salad by mixing together all the ingredients for the dressing and pouring over the cucumber and radishes.

Soak the noodles as per the instructions on the packet.

Fry the chicken strips in a hot frying pan for about 10 minutes until browned and cooked through.

Drain the noodles and divide between two bowls, spoon a few spoonfuls of the marinade over the noodles. Top with the chicken strips and sprinkle the sesame seeds over the chicken. Serve with the salad.

The crunchy salad with the zesty dressing

The crunchy salad with the zesty dressing

 

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