CHargrilled Chicken Noodle Salad

This recipe is for 2 people and perfect for a healthy tasty lunch. I use a large chicken fillet which is sliced through to make two skinny fillets. However, if your chicken fillet isn’t big, just use one each. The rice noodles make quite a bit when cooked and as such 1 nest is good for two people. Everything keeps well in the fridge and I have been known to make this for lunch boxes ahead of time. If you are vegan, you can swap the chicken for tofu, jack fruit, or oyster mushrooms torn into strips. It is important that you remember to cook the marinade after the chicken has been in it. Cook for about 5-10minutes and use it to glaze the chicken for serving. And finally, the Marinade (not used on the chicken). Keeps really well in the fridge and freezer for use again as a salad dressing or for stir fry. You know me, as little waste as possible. I have split the ingredients below to make it easier, even though it probably looks longer!😉

Ingredients:

  • 1 large skinless chicken fillet (split into 2 skinny fillets along the center)
  • Ingredients – Marinade
  • 2 cloves garlic, chopped
  • 2 tbsp sesame oil – to coat the griddle pan
  • 1 medium-sized red chilli pepper grated or sliced (you can add more if you like)
  • 4cm piece of ginger grated
  • Juice of 1 lime
  • 60ml dark soy sauce
  • 2 tbsp sriracha chilli sauce
  • 1 tsp of ground coriander
  • 2 tbsp sesame oil
  • 1 tbsp fresh coriander chopped
  • Add the following ingredients to the marinade used for the chicken before cooking it to make the glaze.
  • a third of a cup of water
  • 2tbsp maple syrup
  • 1 tbsp sriracha sauce
  • juice of half a lime
  • Ingredients – Noodle Salad
  • 1 carrot grated
  • 1 spring onion finely sliced
  • half a pepper thinly sliced (any color)
  • 5 big (Romaine) cos Lettuce leaves or Chinese cabbage, thinly sliced
  • half a cup of fresh coriander and or basil leaves, chopped
  • 8-10 baby asparagus
  • juice of half a lime

Method

  • Begin by making the marinade. Chop the garlic, grate the chilli and ginger, juice the lime, and measure out the wet and dry ingredients. Mix everything up in a bowl or jug and leave to infuse while you get on with the chicken.
  • Taking your large chicken fillet and a sharp knife. Safely place your palm on top of the chicken. Then from the top to the tail of the fillet slice through the middle. Giving you 2 fillets. Season the chicken with a pinch of salt and pepper. Now at an angle, slice the chicken into stips going across the chicken rather than lengthways.
  • You can see in the picture above what it looks like. Nice thin slices. Pop them into a dish and pour in some marinade until the meat is just covered. Leave for about an hour or ideally overnight.
Chicken Marinating
  • Once the chicken is nicely marinating, you can begin with the salad part. Pop the rice noodles into some boiling water as per the packet instructions. Normally this is only a couple of minutes. Strain and tip into some iced water to stop the cooking process.
  • Prepare your salad, grating your carrot, chopping herbs, thinly slicing the cabbage/lettuce and peppers as well as the scallions.
  • To cook the asparagus, take your griddle and pop the asparagus on for a couple of minutes. I normally do about 3 minutes as I like a bit of bite. Then set aside for assembly.
  • Strain the noodles from their ice bath and put them into a large bowl. Pour in a little marinade and give a good mix. Now add all the salad ingredients except the asparagus. Add some more of the marinade to coat everything. Go easy, you just want to flavour it. More can be added later and I like to leave a little jug on the table.
  • Pop on your griddle pan again, and brush with the sesame oil over medium/high heat. Place in the chicken strips and cook for about 4 minutes on each side. For thicker strips allow 6 minutes. ( a normal chicken tender takes 6 minutes). Do these in batches to ensure even cooking.
  • If using your chicken marinade as a glaze, add in the water maple syrup, sriracha and lime juice to the leftover marinade. Give it a quick mix before cooking it for 5-10 minutes on medium heat. Brushing the chicken with this glaze on serving. Be careful it doesn’t burn.
  • To plate up. Begin with your noodle, a big pile in the middle, then gently place on the asparagus, followed by the chicken. Using sriracha sauce, pop a few little dots of the sauce around the pate to add a pop of colour. Give a final drizzle of marinade, a little squeeze of lime, a sprinkle of fresh chilli and sesame seeds. Enjoy!
Chargrilled Chicken Noodle Salad

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