Lemon Grass Chicken Salad with Chilli Dipping Sauce and Somen Noodles

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Lemon Grass Chicken Salad with Chilli Dipping Sauce and Somen Noodles 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

270g Hakubaku some noodles
600g Chicken fillets (thinly sliced)
120g Mixed lettuce (shredded)
1 Carrot (grated)
1 Lebonese cucumber (cut in half lengthwise, then finely sliced)
35g of each Roasted peanuts (unsalted, chopped) & Red radish (finely grated)
1 Garlic (crushed)
1tbsp Fish sauce
40g Fresh lemon grass (finely chopped
1 Fresh small red Thai chilli (finely chopped)
1tbsp White vinegar
75g White sugar
125ml Water
2tbsp Peanut oil

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Recipe By: Hakubaku

Serves 4 adults

Introduction

Remember how good lemongrass smells while frying - you won't be disappointed.


Method

STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions
Drain, then refresh under cold running water.
Set aside.

STEP TWO:CHILLI DIPPING SAUCE
In a small saucepan, combine the sugar and water, stirring (over low heat) until sugar dissolves.
Turn heat to high and bring to a boil.
Reduce heat and simmer until sauce thickens slightly (about 2 minutes).
Remove from heat, then stir in vinegar and chilli.
Pour sauce into 4 small sauce bowls.
Set aside.

STEP THREE:LEMON GRASS CHICKEN
Heat half the oil in a wok.
Add chicken (in small batches) and stir-fry until browned.
Add remaining oil to wok.
Return the chicken to the wok along with the lemon grass and garlic and stir-fry until fragant (about 1 minute).
Add fish sauce and stir-fry to coat chicken.
Remove from heat.

STEP FOUR:SERVING
Divide noodles between 4 wide shallow serving bowls.
Arrange salad ingredients around the bowl and placing lemon grass chicken in centre.
Sprinkle with chopped peanuts and grated radish.
Serve with chilli dipping sauce alongside.