Grilled chicken breast with Thai noodle salad by Christina Richon
easy
45 mins
45 mins
Ingredients
- 1 Garlic clove
- 1 TEASPOON roasted sesame oil
- 1 TABLESPOON Hoisin sauce
- 2-3 TEASPOONS Sambal Oelek
- 1 TABLESPOON Honey
- 2 Chicken filets (approx. 200 g each)
- 150 g Glass noodles
- 1 red pointed paprika
- 2 red onions
- 1 small head of lettuce
- 1 Minifigure
- 60 g roasted peanut kernels
- 1 Organic Lime
- 20 g Ginger Root
- 4 TABLESPOONS Soy sauce
- 2 TABLESPOONS Peanut cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Peel the garlic and press it through a garlic press. Mix sesame oil, hoisin sauce, 1 tsp. sambal oelek, honey and garlic. Wash the meat, dab dry, turn in the marinade and leave to stand for about 2 hours.
- 2
Soak the pasta in warm water for about 10 minutes. Pour into a sieve, cut roughly with scissors and cook in boiling salted water for another 2 minutes.
- 3
For the granola chop the almonds coarsely. Mix with pumpkin seeds and oat flakes in a bowl. Put oil, vanilla sugar, 1 pinch of salt and 2 tablespoons honey in a small pot. Heat over medium heat and stir until the vanillin sugar is dissolved (do not bring to the boil). Pour over the hearty mixture and mix everything thoroughly with a wooden spoon until the dry ingredients are completely covered.
- 4
For the salad dressing, wash the lime hot, grate dry, peel off the rind in fine strips with a zest ripper. Chop the zest finely. Halve the fruit and squeeze the juice. Peel ginger thinly and grate finely. Mix lime juice, lime zest, soy sauce, ginger, peanut cream, 1-2 tsp. sambal-oelek. Season to taste with salt and pepper.
- 5
Place the salad ingredients and dressing in a bowl and mix. Cut the meat into slices. Arrange salad and meat.
Nutrition Facts
450 kcal
43 g
16 g
33 g
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