SESAME CHICKEN WITH NOODLE SALAD
Serves four
- 700–800 g EMH seasoned free-range chicken breast fillets
salad:
- 150 g glass noodles
- 250–300 g edamame beans
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1 medium carrot
- 4-5 large romaine lettuce leaves
- fresh mint leaves
dressing:
- juice of 1/2 lime
- 2 tsp brown sugar
- 1.5 tbsp soy sauce
- 1.5 tbsp fish sauce
- 0.5 tsp chilli flakes
To make the dressing, squeeze the lime juice into a bowl, add the sugar, soy sauce, fish sauce and chilli flakes. Stir until the sugar has dissolved and taste. Cook the glass noodles according to the packet instructions, drain and rinse under cold running water. Blanch the edamame and shell them. Slice the peppers and use a vegetable peeler to shave the carrot into thin ribbons. Tear the lettuce leaves. Layer everything on a large platter. Grill the chicken breast until cooked through, then slice. Drizzle the dressing over the salad, arrange the chicken slices on top, scatter with mint leaves and serve.
