Glass Noodle Salad with Chicken

Ingredients

• 250 g glass noodles
• 3 kaffir lime leaves
• Salt
• 240 g chicken breast fillet (2 chicken breast fillets)
• 2 Spring Onions
• 15 g ginger (1 piece)
• 2 shallots
• 1 Garlic clove
• 1 chili pepper
• 1 tbsp Sesame Oil (10 g)
• 1 tsp brown coconut blossom sugar
• 1 small cucumber salad
• 30 g roasted peanuts (2 tbsp)
• 2 bunches herbs (mint, coriander, Thai basil)
• 2.5 limes
• 2 tbsp light soy sauce (30 ml)

Instructions

1. 1.

   Cook glass noodles according to package instructions in a pot of boiling water and drain.

2. 2.

   Heat 1 liter of water with kaffir lime leaves and 1 tsp salt in a small pot. Add chicken breast fillets and simmer gently for about 10–15 minutes until cooked through.

3. 3.

   Meanwhile, wash and trim spring onions, slicing them into 5 cm long thin strips. Peel ginger, shallots, and garlic, then finely mince. Wash chili pepper, trim it, and slice into very thin strips.

4. 4.

   Remove chicken from the broth and let it cool slightly before shredding into coarse pieces.

5. 5.

   Heat oil in a pan. Sauté ginger, shallots, garlic, and chili over medium heat for 2–3 minutes. Sprinkle with coconut blossom sugar, add chicken pieces, then remove from heat.

6. 6.

   Peel cucumber and slice thinly. Chop peanuts. Wash herbs, shake dry, and roughly chop leaves. Rinse two limes hot, pat dry, halve; squeeze juice from the remaining lime halves.

7. 7.

   Combine noodles with spring onions, peanuts, cucumber slices, herbs, and pan ingredients. Season with lime juice and soy sauce. Divide salad onto four plates and garnish each with half a lime.