Chicken noo­dle salad with turmeric-ginger dress­ing

SERVES 4 This dish re­calls pad Thai but is far lighter and much sim­pler to throw to­gether. The dress­ing also pairs beau­ti­fully with seafood straight off the bar­be­cue.

Gourmet Traveller (Australia) - - Quick Meals -

2 skin­less chicken breasts 250 gm brown rice noo­dles

(see note)

2 green man­goes, cut into

juli­enne on a man­dolin

150 gm daikon, cut into juli­enne

on a man­dolin

1 cup (loosely packed)

bean sprouts

2 red shal­lots, thinly sliced

on a man­dolin

2 cups (loosely packed) soft herbs such as mint, Thai basil and co­rian­der Coarsely chopped roasted cashew nuts, to serve

TURMERIC-GINGER DRESS­ING

100 ml lime juice, plus finely

grated rind of 1 lime

40 gm roasted cashew nuts 20 gm fresh turmeric,

coarsely chopped

4 makrut lime leaves (see cook’s notes p176) stems re­moved, torn

3 bird­s­eye chill­ies, or to taste 3 gar­lic cloves

2 tbsp each fish sauce and

co­conut su­gar

1 Place chicken in a large saucepan, cover with cold wa­ter, bring to the boil and sim­mer un­til chicken is firm to the touch (8-10 min­utes). Re­move chicken from pan, re­serv­ing poach­ing liq­uid in saucepan, and re­frig­er­ate briefly to cool.

2 Mean­while, for turmer­icgin­ger dress­ing, process in­gre­di­ents in a small food pro­ces­sor un­til smooth and sea­son to taste.

3 Bring poach­ing liq­uid back to the boil, add noo­dles and cook un­til al dente (4-5 min­utes). Drain, rinse un­der cold run­ning wa­ter and drain again. Ar­range on a plat­ter with mango, daikon, bean sprouts and shal­lot. Shred chicken over the top, driz­zle with dress­ing to taste and serve scat­tered with herbs and cashew nuts.

Note Brown rice noo­dles are avail­able from se­lect health food shops.

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