Asian noodle salad "dragon fire" with crispy chicken

Name: Asian noodle salad "dragon fire" with crispy chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 large piece (6-7 cm) Ginger; 2 Limes; 100 ml Soy sauce; 100 ml dry white wine; 1-2 TABLESPOONS liquid honey; 1 TEASPOON Cornstarch; 200 g thin rice noodles; 1 jar (330 g each) Bamboo shoots in slices; 2 red onions; 300 g Carrots; 1 Cucumber; 1/2 bunch Coriander; 4 TABLESPOONS Flour; 7-10 Tbsp salt, pepper, ground coriander; 250 g Buttermilk; 700 g Chicken filet; 100 ml Sunflower oil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

We never get enough of the fine ginger spice! That's why the originally Asian hottie not only ends up in the salad, but also flatters the crispy fried chicken pieces

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 large piece (6-7 cm) Ginger
2 Limes
100 ml Soy sauce
100 ml dry white wine
1-2 TABLESPOONS liquid honey
1 TEASPOON Cornstarch
200 g thin rice noodles
1 jar (330 g each) Bamboo shoots in slices
2 red onions
300 g Carrots
1 Cucumber
1/2 bunch Coriander
4 TABLESPOONS Flour
7-10 Tbsp salt, pepper, ground coriander
250 g Buttermilk
700 g Chicken filet
100 ml Sunflower oil

Directions

1
For the sauce, peel and finely grate the ginger. Halve and squeeze the limes. Mix with soy sauce, 200 ml water, wine, honey and lime juice in a saucepan, bring to the boil and simmer for about 5 minutes. Stir starch and 1 tbsp. cold water until smooth, thicken the sauce with it and keep warm.
2
For the salad, place the noodles in a bowl, pour boiling water over them and let them swell according to the instructions on the packet. Drain the bamboo. Peel onions and cut into fine strips. Peel carrots. Wash carrots and cucumber and cut into fine sticks. Wash coriander, shake dry and pluck off leaves. Drain the pasta and let it drain well.
3
For the crispy chicken, mix flour, salt, pepper and 1⁄2 TL coriander in a deep plate. Put buttermilk in another deep plate. Wash the meat, dab dry and cut into 3-4 cm cubes. Turn the meat first in the flour mixture, then in the buttermilk and finally again in the flour mixture. Heat the oil in a large, deep frying pan. Fry the meat for 3-4 minutes in portions until crispy. Remove from the pan and drain on kitchen paper.
4
Mix the salad ingredients with 3⁄4 of the warm ginger sauce, season to taste. Serve immediately with the crispy chicken, drizzle the remaining sauce over it.