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Rick Stein Nigella Lawson Peter Evans Iron Chef
Paul Rankin

Spicy Chicken Salad with Coriander, Mint and Glass Noodles

Serves 4

Ingredients

For the marinade

  • 1 garlic clove, crushed, and finely chopped
  • 1 tsp curry powder
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp chilli sauce
  • 2 tbsp chopped fresh basil
  • 2 tbsp vegetable oil

For the dressing

For the Salad

  • 1 small packet rice vermicelli (approx 125g/4 oz)
  • 1 small red onion, very finely sliced
  • 1 small bunch coriander
  • Few leaves mint
  • 1 red pepper, cut into fine strips
  • Mixed salad leaves
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Method

  1. Cut the chicken into 3cm/1in strips, and place in a large bowl. Combine the marinade ingredients and pour on to the chicken, and mix well. Allow to marinate for at least 30 minutes.
  2. Preheat the grill to high.
  3. Place the chicken strips on a grill tray and grill for 4-5 minutes without turning. When cooked, remove and cover with foil while you prepare the salad. To make the dressing, stir together the dressing ingredients in a small bowl.
  4. Place the rice vermicelli in a large bowl, and cover with boiling water. Leave until soft, about 10 minutes.
  5. Place the sliced onion in iced water for 2-3 minutes, this will make it crisp, and mellow the flavour out a little. Drain both the vermicelli and onion well, and place in a large bowl.
  6. Tear the coriander and mint leaves away from the stalks, and add to the bowl along with the salad leaves and the red pepper.
  7. To serve, add the chicken strips, the juices, and the dressing to the salad.
  8. Toss gently with your hands, and divide onto plates, arranging in an attractive manner. Serve at once.
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