Chicken and Udon Noodle Salad

Serves 4


Ingredients:

1 cup (250ml) coconut milk
½ cup (125ml) water
2 small red chilli peppers, halved and seeded
1 lemongrass stalk, roughly chopped
2 skinless chicken breast fillets
150g udon noodles or spaghetti
½ red capsicum, seeded and chopped
1 carrot, peeled and grated
90g snow peas, blanched and sliced
1 English cucumber, halved, seeded and sliced
3 tbsp chopped fresh cilantro, plus leaves for garnish

Dressing:
2 tbsp lime juice
2 tsp fish sauce (optional)
1 tbsp mirin
2 tsp brown sugar or palm sugar
1 tbsp peanut oil


Method:

• To make dressing, combine lime juice, fish sauce (if using), mirin, sugar and oil in jar with screw top. Shake well and set aside.
• Place coconut milk, water, chilli peppers, lemongrass and chicken in saucepan. Bring to boil, reduce heat to low and simmer until chicken is tender, 7-8 minutes. Remove from heat and allow chicken to cool in liquid.
• Drain and discard cooking liquid. Thinly slice chicken.
• Cook noodles as directed on package. Drain and allow to cool.
• In bowl, combine chicken, noodles, capsicum, carrot, snow peas, cucumber and chopped cilantro. Mix well. Add dressing and toss until well combined. Cover and refrigerate for 30 minutes to blend flavors.
• Spoon onto individual plates and garnish each serving with cilantro leaves.