Soy & Ginger Chicken With Glass Noodle Salad
Glass noodles, also known as cellophane noodles, are made from mung beans which give them their transparent look, not like the vermicelli noodles that are made from rice. In Korea and Japan, the noodles are made from sweet potato. Here, you can cook the chicken on a barbeque, or bake it in the oven at 180ºC Fan/200ºC/Gas Mark 6 for 20-25 minutes or until cooked through. If sourcing glass noodles is tricky where you live, use vermicelli noodles.
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150g of glass noodles
4 boneless chicken thighs, about 125g each
½ tbsp of vegetable oil
1 red onion, halved & thinly sliced
10 cherry tomatoes, halved
10 sprigs of fresh coriander, leaves picked
10 fresh mint leaves
2 tbsp of pomegranate seeds
100g of salted peanuts, coarsely crushed
For The Marinade
5cm of ginger, grated
2 tbsp of sweet soy sauce
½ tsp of coarsely crushed black pepper
For The Dressing
2 tbsp of fish sauce
3 garlic cloves, finely chopped
1 tbsp of palm sugar
Juice of 1 lime
1 tbsp of rice vinegar
Soak the noodles in lukewarm water for 15 minutes, drain and set aside.
Put the marinade ingredients in a large bowl, together with the chicken, and leave to marinate for 10 minutes.
To make the dressing, put all the ingredients for the dressing together in a bowl and mix well. Heat the oil in a heavy-based frying pan or skillet over a medium-high heat. Cook the chicken for 5 minutes on each side until nicely browned and cooked through. Lift out and place in a bowl and allow to cool for 5 minutes, then place on a board and cut into slices 2cm thick. In a large bowl, mix together the noodles, onion and tomatoes with the dressing. Transfer to four serving bowls, divide the chicken between them and garnish with the coriander, mint, pomegranate seeds and peanuts. Serve immediately.
Recipe courtesy of Bowlful: Fresh and vibrant dishes from Southeast Asia by Norman Musa (Pavilion Books). Photography by Luke J Albert.
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