Ribbon noodle salad

Name: Ribbon noodle salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Loop noodles; 7-10 Tbsp Salt; 4 Chicken fillets (approx. 100 g each); 10 g clarified butter; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 150 g Carrots; 2 Tomatoes; 150 g Courgette; 6 TABLESPOONS Vinegar; 6 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon and basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Loop noodles
7-10 Tbsp Salt
4 Chicken fillets (approx. 100 g each)
10 g clarified butter
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
150 g Carrots
2 Tomatoes
150 g Courgette
6 TABLESPOONS Vinegar
6 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Lemon and basil

Directions

1
Cook the pasta in salted water for about 8 minutes, then drain. Wash the fillets and dab dry. Fry in hot lard while turning for about 12 minutes. Season with salt, pepper and lemon juice.
2
In the meantime peel, wash and finely dice the carrots. Clean, wash, quarter and seed the tomatoes. Finely dice the fruit flesh as well. Clean, wash and finely dice the zucchini. Blanch carrots in boiling salted water for 4 minutes, blanch zucchini for about 2 minutes and drain.
3
Mix vinegar and oil and prepared vegetable cubes. Season with salt, pepper and sugar. Arrange noodles and sliced chicken filets in portions with the vegetable vinaigrette. Serve garnished with lemon and basil.