Spicy Glass Noodle Chicken Salad with Coriander

Ingredients

• 350 g glass noodles
• 480 g chicken breast fillets (4 fillets)
• 2 carrots
• 4 Spring Onions
• 2 Garlic cloves
• 200 g bok choy
• 2 red chili peppers
• 15 g ginger (1 piece)
• 2 tbsp sesame oil
• 2 tbsp sesame seeds
• 2 tbsp Lime juice
• 2 tbsp rice wine
• light soy sauce
• Cayenne pepper
• 2 bunches coriander

Instructions

1. 1.

   Cook noodles according to package instructions; then drain.

2. 2.

   Meanwhile, rinse chicken breast fillets under cold water, pat dry, and slice into strips.

3. 3.

   Peel carrots and cut into thin 4 cm sticks. Wash spring onions, trim, and cut diagonally into rings.

4. 4.

   Peel garlic and finely chop. Wash bok choy, trim, and cut into wide strips. Wash chili peppers, trim, and finely chop. Peel ginger and grate.

5. 5.

   Heat oil in a pan. Sauté chilies, garlic, ginger, and sesame for 2 minutes over medium heat.

6. 6.

   Add chicken strips and cook for 2–3 minutes. Add carrots, spring onions, and bok choy; sauté for 1–2 minutes. Remove from heat, add lime juice and rice wine, then season with soy sauce and cayenne pepper.

7. 7.

   Toss noodles into the pan and let cool slightly. Meanwhile, wash coriander, roughly chop leaves, and mix into the salad.