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🍽️ Zesty Chicken and Noodle Salad with Lime

494 kcal · 30 min · 4 servings

Ingredients

• 125 g glass noodles
• 350 g chicken breast fillet
• salt
• pepper
• 1 tbsp oil
• 250 g cucumber (1 cucumber)
• 75 g carrots (1 carrot)
• 2 shallots
• 1 small garlic clove
• 1 small green chili pepper
• 0.5 lime
• 1 tbsp Thai fish sauce
• 1 tsp soy sauce
• cane sugar
• 25 g ginger (1 piece)
• 1 tsp sesame oil
• 1 romaine lettuce heart
• 5 sprigs cilantro

Instructions

1. 1. Pour boiling water over the glass noodles and let them soften for the time specified on the package.
2. 2. Drain the noodles in a colander to remove the water.
3. 3. Place the noodles into a large bowl.
4. 4. Cut the noodles into bite-sized pieces using kitchen scissors.
5. 5. Rinse the chicken fillet under cold water.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Season the chicken fillet with salt and pepper.
8. 8. Heat the oil in a large frying pan.
9. 9. Fry the meat for about 3 minutes on each side.
10. 10. Pour in enough hot water to just cover the bottom of the pan.
11. 11. Cover the pan and let the meat cook for 4 minutes over medium heat.
12. 12. Add a little more water if necessary, as it may evaporate.
13. 13. Remove the chicken from the pan and let it cool down.
14. 14. Cut the cooled meat into cubes of approx. 1 cm.
15. 15. Peel the cucumber and remove the core.
16. 16. Shred the cucumber into thin strips.
17. 17. Peel the carrot and halve it lengthwise.
18. 18. Shred the carrot into thin strips as well.
19. 19. Peel the shallots.
20. 20. Cut the shallots into very fine strips.
21. 21. Add the vegetables to the noodles in the bowl.
22. 22. Peel the garlic.
23. 23. Finely chop the garlic.
24. 24. Rinse the chili.
25. 25. Remove the seeds from the chili.
26. 26. Finely chop the chili.
27. 27. Squeeze the lime.
28. 28. Mix the garlic, chili, 2-3 tablespoons of lime juice, fish sauce, soy sauce, and sugar in a small bowl.
29. 29. Peel the ginger.
30. 30. Grate the ginger finely.
31. 31. Stir the ginger and sesame oil into the dressing mixture.
32. 32. Pour the dressing over the noodles and vegetables.
33. 33. Add the chicken meat.
34. 34. Gently mix everything together so the ingredients do not break apart.
35. 35. Let the salad sit for 15 minutes to allow the flavors to infuse.
36. 36. Remove the outer leaves from the romaine lettuce heart.
37. 37. Wash the lettuce leaves.
38. 38. Dry the lettuce leaves thoroughly.
39. 39. Cut the lettuce leaves into very fine strips.
40. 40. Wash the coriander.
41. 41. Pat the coriander dry.
42. 42. Place the lettuce strips on the plates.
43. 43. Place the chicken salad on top.
44. 44. Garnish with the fresh coriander.

Nutrition per serving

• kcal: 494
• Protein: 44 g · Fett/Fat: 6 g · Carbs: 63 g