Glass noodle salad with chicken and lime-chili dressing

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4.2 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 8
  • 250 g Glass noodles
  • 1 (approx. 800 g) small red cabbage
  • 7-10 Tbsp Salt
  • 7-10 Tbsp demerara sugar
  • 7-10 Tbsp Pepper
  • 200 g Mung bean seedlings
  • 1 red pepper
  • 4 Carrots
  • 2–3 red chillies
  • 1 piece(s) (approx. 30 g) Ginger
  • 0?$? Limes
  • 6 TABLESPOONS Soy sauce
  • 2-3 TABLESPOONS Fish sauce
  • 3 TABLESPOONS Sesame Oil
  • 6 TABLESPOONS Oil
  • 1 potty Coriander
  • 100 g Cashew nuts
  • 4 Chicken fillets (approx. 150 g each)
  • 75 g Roasted onions

Directions

  1. 1

    Pour boiling water over the glass noodles and leave to stand for 3-4 minutes. Drain and let cool off.

  2. 2

    Clean, wash and quarter the red cabbage and cut out the stalk. Chop or slice the cabbage into fine strips. Knead vigorously with about 1 teaspoon salt. Sort the sprouts, wash and drain.

  3. 3

    Clean or peel and wash the peppers and carrots. Cut the paprika into fine strips. Coarsely grate the carrots.

  4. 4

    For the vinaigrette, cut the chillies lengthwise, remove seeds, wash and chop very finely. Peel the ginger, also chop very finely. Wash the organic lime in hot water, dry it and grate the peel. Squeeze all limes and measure 100 ml juice.

  5. 5

    Mix with the peel, chili, ginger, 1-2 teaspoons sugar, soy and fish sauce. Add sesame oil and 5 tbsp. oil.

  6. 6

    Wash the coriander, shake dry, chop the leaves coarsely. Mix glass noodles, vegetables, sprouts and coriander well with the salad dressing. Leave to stand for about 1 hour.

  7. 7

    Roast the cashew nuts in a pan without fat. Remove, chop roughly. Rinse meat and pat dry. Heat 1 tablespoon of oil in a frying pan. Fry the fillets for 5-6 minutes on each side. Season with salt and pepper.

  8. 8

    Take out and let it cool down.

  9. 9

    Pluck or cut meat into bite-sized pieces. Fold into the salad with the cashew nuts. Season salad with salt, pepper and sugar. Arrange and sprinkle with fried onions.

Nutrition Facts

KCAL
500 kcal
CARBS
31 g
FATS
30 g
PROTEINS
23 g