500gms Rangitikei free range chicken breast cut into strips
2 tablespoons each – sesame oil, golden soy sauce, plain oil, sweet chilli sauce, tahini or peanut butter
1 tablespoon finely chopped roasted cashews
200 gms vermicelli noodles -soaked in boiling water for 10 minutes, drained
2 spring onions, sliced finely on the angle
4 baby bok choy, cleaned and cut lengthwise into quarters
1 cup finely sliced Chinese cabbage
Small bunch coriander, chopped or torn
2 tablespoons each lime juice, sesame oil, fish sauce and pink ginger in syrup -finely sliced
1 tablespoon oil
Toss the chicken strips with the sesame oil and soy sauce and let marinate for 30 minutes. Heat the plain oil in a frying pan and sear the chicken strips for 4-5 minutes turning until golden and cooked through then toss with the sweet chilli sauce, tahini and cashews.
Meanwhile blanch the bok choy and cabbage for 1-2 minutes until wilted and bright green, drain and transfer to a large bowl. Add the spring onions, chopped coriander and drained vermicelli noodles and toss together with the combined pink ginger and syrup, lime juice, sesame oil and fish sauce.
For the crispy shallots – slice the shallots into fine rings and fry in the oil until golden and crispy, sprinkle with salt.
Serve the flash fried chicken on the noodle salad and garnish with fried shallots and extra cashews and chopped red chilli if desired.
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