Spicy Chicken Noodle Salad with Peach, Lemongrass and Star Anise

Ingredients

• 1 stalk lemongrass
• 500 g peaches
• 200 g apple juice
• 1 untreated lime (juice)
• 1 tsp palm sugar
• 5 star anise
• 1 cinnamon stick
• 3 spring onions
• 400 g Mie noodles (Asian salad noodles)
• Salt
• 350 g chicken breast fillet (ready‑to‑cook, skinless)
• 2 tbsp germ oil
• pepper (ground)

Instructions

1. 1.

   Clean the lemongrass, remove outer leaves and slice into thin rings. Blanch peaches, shock, peel, halve, pit and cut into wedges. Heat juice with sugar, lemongrass, star anise and cinnamon stick; add peach wedges, remove from heat and let cool.

2. 2.

   Wash, trim spring onions and cut diagonally into narrow rings.

3. 3.

   Cook noodles in boiling salted water until al dente, drain, shock and set aside to dry.

4. 4.

   Rinse chicken, pat dry, slice into thin strips and sear in a hot pan with oil until golden brown all sides. Season with salt and pepper, add spring onions, then set aside.

5. 5.

   Combine noodles with two‑thirds of peaches, a splash of juice, the chicken and spring onions; serve arranged in a bowl. Offer remaining peaches on the side.