Chicken Glass Noodles Salad

Half an hour is not much for a good dish that meets your taste as well as your appetite. Noodle is a very common staple food known to all and been quite favourite to specially children. It’s a quick dish that can be prepared and served in hundred ways and can accompany with many vegetarian or non-vegetarian foods as well like with chicken, beef, shrimp, cauliflower and so on. The particular food that we’re talking about is called “Chicken glass noodles salad”, can be served as a starter or an afternoon appetizer. Nutritious elements as chicken and noodles are combined together in this salad. Very easy to prepare and delicious in taste.

Ingredients:

• Boneless chicken breast: 250 grams

• Glass noodles: 1/2 cup

• Salt according to taste

• Crushed black peppercorns: 1 teaspoon

• Garlic, chopped: 2 tablespoons

• Lemon juice: 5 tablespoons

• Oil : 1 tablespoon

• Sugar: 1 teaspoon

• Soy sauce: 3 tablespoons

• Coriander roots: 8-10

• Red chili, slit, seeded and finely chopped: 1

• Spring onion bulbs, thinly sliced: 4-5

• Tomato, cut into thin strips: 1 medium

• Carrot, cut into thin strips: 1 medium

• Bean sprouts: 1/4 cup

• Spring onion greens, chopped: 1 tablespoon

• Peanuts, roasted and crushed: 1/4 cup

  

Preparation Method:

1. Heat sufficient water in a deep non-stick pan. Place the glass noodles in a bowl, add hot water and let the noodles soak for five to ten minutes. 

2. Combine the chicken breasts, salt, half teaspoon crushed peppercorns, garlic and one tablespoon lemon juice in a bowl and mix well. Set aside to marinate for five to ten minutes.

3. Heat oil in another non-stick pan. Add marinated chicken and cook on low heat for four minutes. Flip and cook the other side for four minutes.

4. To make the dressing, combine remaining lemon juice, sugar, salt, soy sauce and remaining crushed peppercorns in a bowl and mix well. Chop the coriander roots and add.

5. Add red chili and whisk well till sugar dissolves.

6. Slice cooked chicken breasts. 

7. Drain the noodles and put into another bowl. Add spring onion bulbs, tomato, carrot, half the bean sprouts, half the spring onion greens, dressing, sliced chicken and toss to mix.

8. Transfer the salad on a serving plate. Garnish with crushed peanuts, remaining bean sprouts, remaining spring onion greens and serve immediately.