Asian Chicken with Noodles and Salanova
Adapted from Love My Salad
The crispy noodles complement the crispy Salanova lettuce, creating a suitable bed on which chicken thighs, cucumber slices, onion, and mushrooms rest. This supernova of a salad will have you marveling at the crispy taste explosions everywhere!
INGREDIENTS
SAUCE
- 4 slices ginger
- 4 dried chili peppers
- 1-2 tablespoons soy sauce
- 1½ cups veggie broth
- 1 tablespoon vegan oyster sauce
- ½ teaspoon sugar
- 1 teaspoon dark soy sauce
DRESSING
- 4 cm fresh ginger
- 2 cloves of garlic
- 1/4 cup soy sauce
- 1/3 cup sweet chili sauce or 1/4 cup chili crisp
- juice of 1 lime
INSTRUCTIONS
- Start by making the marinade and dressing. Grate the ginger and garlic cloves and put them together in a bowl. Then mix them with the soy sauce, sweet chili sauce or chili crisp and lime juice. Pour half of the dressing into another small bowl (do not use the marinade liquid for dressing afterward!).
- Debone and cut the chicken thigh into pieces and then mix these pieces with the other half of the dressing. Let it marinate for at least 20 minutes.
- In the meantime, cut the mushrooms into thick slices. Cube the slicer tomatoes, cut the onion into thin, half rings and cut the cucumber into half slices. Prepare the noodles by following the directions on the package. Remove the Salanova lettuce from the head (can be done with one cut!), wash the leaves and then pat the lettuce leaves dry.
- Heat a wok with oil over high heat and fry the mushrooms for 5-8 minutes. Then add the marinated chicken pieces and fry them for 5-8 minutes until they are cooked through. Season with salt and pepper.
- In a large bowl, mix the mushrooms and chicken with the wok noodles, cucumber, spring onion, tomatoes, half of the Salanova lettuce and all the onion. Add the dressing that you have set aside.
- Divide the rest of the Salanova lettuce over the plates and top with the Asian chicken and noodles. Garnish the plates with peanuts and fresh coriander.
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