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 braai.
• 2 skinless chicken breasts
• 250g brown rice noodles (see Note)
• 2 green mangoes, cut into julienne on a mandolin • 150g daikon [Japanese radish], 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
• 100ml lime juice, plus finely grated zest of 1 lime
• 40g roasted cashew nuts
• 20g fresh turmeric, chopped
• 4 kaffir lime leaves, stems removed, torn
• 3 bird’s-eye chillies, or to taste
• 3 garlic cloves • 2 tbsp each fish sauce and coconut sugar
1. Place the chicken in a large saucepan, cover with cold water, bring to the boil and simmer until firm to the touch (8–10 minutes). Remove the chicken from the pan, reserving the poaching liquid in the saucepan. Refrigerate the liquid briefly to cool.
2. For the turmeric-ginger dressing: Process the ingredients in a small food processor until smooth; season to taste.
3. Bring the poaching liquid back to the boil, add the noodles and cook until al dente (4–5 minutes). Drain, rinse under cold running water and drain again.
4. Arrange the noodles on a platter with the mango, daikon, bean sprouts and shallot. Shred the chicken over the top and drizzle with the dressing to taste. Serve scattered with herbs and nuts.
Note Brown rice noodles are available at www.faithful-to-nature.co.za. You can substitute daikon with regular radish.