I am into my health kick now, so onto my next meal. I have always had a love for Thai and Vietnamese cuisine and this is an attempt to recreate those flavours in a very healthy and delicious way with my own interpretation of a traditional glass noodle salad, where I substitute rice noodles as I have a limited diet at the moment.
I like this recipe as there are so many flavours that come out and it is important to combine the ingredients in different stages to ensure you have those layers through the salad.
The recipe below is for a huge portion to either share with friends or to keep for a few days, as it is great leftover.
1 packet of very thin rice noodles
700 grams of Chicken
500 grams of Prawns
3 small cucumbers – diced into small pieces
2 carrots – 1 grated and 1 cut into thin 1 inch slices
3 large shallots
1 small bunch mint
1 small bunch coriander
500 grams baby plum tomatoes
1 red chile (or 2-3, if you like a real kick)
1/2 cup water
4 tablespoons fish sauce
1 small packet of cashews (crushed)
For the noodles;
Bring a large pot (make sure it is a good size to ensure the noodles get evenly cooked) of water to a boil and add the rice noodles. After 2-5 minutes, depending on the noodles, strain them and rinse with cold water and set aside.
For the dressing;
Add the water, lime juice and fish sauce to a small mixing bowl. Mix this together and then mix in the grated carrot & finely diced red chile to the mixture and stir. Let this sit for about 10-15 minutes as this will allow the sweetness from the carrots infuse into the liquids and act as a substitute for sugar. Then stir in the chopped coriander and mint and set aside. You may need a touch more water or fish sauce, depending on your personal taste.
For the shallots;
Saute in a wok with very little olive oil until they are starting to cook through. Then pull them out and put them aside to cool and finish cooking. This will allow for a great consistency with them.
For the chicken;
Give the chicken a good cover of the pepper grinder. Saute in a wok with a touch of olive oil. As soon as they are browned, toss in a bit of water and cover for 5-8 minutes to finish cooking it through. If you have coconut water kicking around, throw in a splash for an ever better flavour.
For the shrimp;
If it is already cooked, leave as is. If it isn’t, follow the same recipe as the chicken, just make sure you don’t overcook the shrimp.
To bring together the main event.
In a very large mixing bowl, toss in the cooked noodles. Then add the chopped cucumber, the julienned carrot, cherry tomatoes (which are great halved), cooked shallots, chicken and shrimp. Then add the dressing and toss together carefully to ensure an even coating. Serve in your favourite bowl with a bit of crushed cashews on top.
I made this tonight and it was fantastic! Hope you Enjoy it as much as I did!