Lovely noodle dish that is a bit different to your usually stir fry.
Course: Main Course
Keyword: chicken, healthy, noodles, spicy
Servings: 4
Ingredients
450gskinless chicken fillets
100grice noodles
1red onionthinly sliced
good handful of fresh coriander leaves
handful of fresh mint leaves
1firm, ripe mangopeeled, cut into fine strips
75gtoasted cashew nutsroughly chopped
Marinade
1garlic clovecrushed
juice of 1/2 lime
2tbsprapeseed oil
2tbsptorn fresh basil leaves
1tbspdark soy sauce
1tbspsweet chilli sauce
1tbspmild curry powder
Dressing
2tbspdark soy sauce
2tbspextra virgin rapeseed oil
1tbspsweet chilli sauce
juice of 1 lime
Instructions
Place all the ingredients for marinade in a non metallic bowl and mix well to combine. Stir in the chicken and cover with cling film. Chill for at least 2 hours or overnight is perfect to allow the flavours to penetrate the chicken.
Place the rice noodles an a bowl and cover with boiling water. Leave for about 5 minutes, until softened or according to the packet instruction. Place the red onion slices in a bowl of iced water for 2-3 minutes.this will make them crisp and will tone down the flavour a little. Drain both and place in a large bowl. Roughly tear the herbs and add to the bowl with the mango and cashew nuts.
Preheat the grill to high. Place the chicken strips on a foil lined grill rack and cook for 3-4 minutes on each side, turning once, until cooked through and tender.
Meanwhile make the dressing. Place the soy sauce in a small bowl, then whisk in the extra virgin rapeseed oil, sweet chilli sauce and lime juice.
To serve, add the cooked chicken and the dressing to the noodles and toss until well combined, then divide among wide-rimmed bowls.