Recipe #23 of NEWrecipes52 ...

My influence remains firmly in the east again this week. I've owned a Thai cookery book for many years now, but rarely tried any of the recipes from it! So I figured it was about time that changed. I thought I'd keep things relatively simple and make a warm Asian chicken salad.

Gathering of ingredients, including Chinese leaf (new to me!), sesame oil, Chinese 5 spice, chili and rice noodles ...


First, grate some fresh root ginger and add it to 2 tablespoons of flour, mixed with half a teaspoon of both Chinese 5 spice and chili powder ...


Thinly slice 2 chicken breasts and coat with the seasoned flour ...


The chicken is cooked over a medium / high heat for around 5-6 minutes, then set aside & kept warm whilst the rest of the salad components are prepared.


Soften the rice noodles by pouring "just boiled" water over them and allow them to rest for a couple of minutes ...


Then rinse under cold water to stop them from over-cooking ...


Shred the Chinese leaf, thinly slice some cucumber and use a vegetable peeler to get ultra thin slithers of carrot, drizzle the lot with a dressing of olive oil and lime juice ...


Add the rice noodles to the frying pan, along with the cooked chicken and warm through ...


To serve, pile the warm noodles and chicken on top of the dressed salad and top off with a generous garnish of fresh coriander ...


The whole meal took less than 30 minutes to prepare and cook and that even included the time it took me to take the photos for this blog post. Result!