CHICKEN AND CASHEW RICE NOODLE SALAD | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

Fresh flavours make this easy-to-prepare noodle dish a must for a spring lunch.

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(Serves 4)

INGREDIENTS

FOR THE MARINADE

5ml fresh ginger, finely grated
1 clove garlic, crushed
15ml oyster sauce
30ml tamari or light soy sauce
15ml sesame oil or
sunflower oil

FOR THE SALAD

4 chicken breast fillets
100g raw cashew nuts
300g wide rice noodles
1 medium carrot, peeled and sliced into matchsticks
1 Mediterranean cucumber, sliced into matchsticks
100g fresh bean sprouts
2 red chillies, thinly
sliced (optional)
60ml fresh coriander leaves
15ml fresh mint leaves

FOR THE DRESSING

1 lime, zest and juice
45ml rice wine vinegar
10ml sugar
10ml sesame oil
45ml sunflower oil
5ml pickled ginger,
finely chopped
1 red chilli, deseeded
and finely chopped

TO SERVE

2 limes, quartered

METHOD

1. Whisk the marinade ingredients together and coat the chicken breasts in the mixture. Cover and place in the fridge for at least 30 minutes to marinate.

2. Preheat the oven to 160°C. Arrange the cashew nuts in a single layer on a baking sheet and lightly toast them in the oven for 5–7 minutes.

3. Place the noodles in a heatproof mixing bowl and cover with boiling water. Soak for 2–3 minutes, or until just tender. Drain and run the noodles under cold running water. Drain again.

4. Whisk the dressing ingredients together, pour over the noodles and toss.

5. Heat a griddle or frying pan until hot and sear the chicken fillets for about 4–5 minutes per side. If they need extra cooking, transfer them to a baking sheet and cook for a further 5 minutes, or until just cooked through.

6. To serve, divide the noodles into the serving dishes and top with the cooked, sliced chicken, some toasted cashew nuts, carrot, cucumber, bean sprouts, chilli (optional), coriander and mint. Serve with the lime wedges.

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