Spicy chicken noodle salad
Method
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For the dressing, place the palm sugar, lime juice and fish sauce in a saucepan and bring to the boil, stirring until the sugar has dissolved.
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Add the grated ginger, lime leaves, lemongrass, garlic and chilli and return to the boil. Remove the pan from the heat and allow to cool. Strain the mixture through a sieve.
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For the breadcrumbs, mix together all the ingredients in a bowl.
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Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended).
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Coat the chicken strips in the breadcrumbs and deep-fry for 3-4 minutes, or until golden-brown and the chicken is cooked through. Remove the chicken from the oil with a slotted spoon and set aside to drain on kitchen paper.
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Mix the mooli, carrot, pak choi, spring onions and noodles together in a bowl. Add the dressing, to taste and mix together until well combined.
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Divide the salad among serving bowls, top with the chicken pieces and sprinkle over the coriander.
Ingredients
For the dressing
- 150g/5oz palm sugar
- 150ml/5fl oz fresh lime juice
- 1 tsp fish sauce
- 2.5cm/1in piece fresh root ginger, grated
- 5 lime leaves
- 1 lemongrass stalk, chopped
- 1 garlic clove, crushed
- 1 red chilli, chopped
For the breadcrumbs
- 125g/4oz panko breadcrumbs
- 1 tsp chilli flakes
- salt and white pepper
- pinch ground star anise
For the salad
- 2 chicken breasts, cut into strips
- vegetable oil, for frying
- 1 mooli, grated
- 1 carrot, grated
- 1 pak choi, finely sliced
- 3 spring onions, sliced
- 125g/4oz rice noodles, cooked
- small handful chopped fresh coriander
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