A foodie friend gave me this idea and I adapted it to my taste. It is a favourite of friends who have raved about it's flavour. I have substituted chicken with a white flesh fish. Orange Roughy, Blue Cod etc
Combine the chicken and add 1 red chopped chillii, coriander, sesame seeds, kaffir lime leaves, lime zest,lime juice. Marinate for 1-2 hours
Whisk egg whites and add to chicken mixture beforejust before frying.
Heat oven 150 deg cc
Prepare dipping suce by mixing all 3 ingredients until sugar dissolved and set aside.Adjust ingredients to taste.
Heat 1 tbsp peanut oli and add ginger, 1 chillii chopped, shallots and cook for 5 minutes until soft.
Add chicken stock, soy and simmer then add sugar until dissolved.Set aside while cooking chicken.
Heat 4 tbsp oil in frypan
Coat each piece of chicken in rice flour and fry in oil for a few minutes on each side until crispy, drain on paper towel and keep warmed in oven. Cover with foil to avoid drying out.
Cook the noodles as per packet directions and drain then set aside
Bring stock soy to the boil and add greens and capsicum. cook for a few minutes. Don't overcook the sugar peas and capsicum should be crunchy. Add bok choy or spinach leaves last.
Spoon vegetable mixture onto plates, add a spoonful of noodles to each and top with chicken.
Srinkle with corinader leaves and serve with dipping sauce.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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It sounds busy but once you have made this dish it is easy once you have prepared and chopped everthing. Just do one stage of the recipe at a time.
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