A joyful salad! Will make your mouth giggle with happily contrasting flavours and textures. Spicy, peanutty, crunchy, fresh and lovely.
- 2 chicken breasts, poached and then allowed to go cold. (To poach the chicken, use 2 tbsp soy sauce and water to cover. Add ginger slices, a garlic clove and lemongrass to flavour the liquid. Put chicken into the pan, bring to the boil and then simmer for 10 mins)
- Large handful of cashew nuts, toasted
- Cooked, fine rice noodles
- Finely sliced salad veg including cucumber, carrot, radishes, spring onion, cabbage, mange tout and bean sprouts
- Red chilli, finely sliced
- 4 tbsp rice vinegar
- 2 tbsp soy sauce
- Fresh coriander leaves
- 1 tbsp veg oil
- 1 clove garlic, grated
- 1 tsp grated ginger
- ½ tsp dried chilli flakes
- 1 heaped tbsp brown sugar
- 3 heaped tbsp crunchy peanut butter
- 1 tbsp tahini/sesame paste
- 1 tbsp light soy sauce
- Juice of ½ lime
- 1 tbsp toasted sesame oil
- 100-150ml water
- Make the salad by shredding the chicken and prepping the veg. Cook and cool the noodles
- For the sauce, heat the oil gently in a small pan. Add garlic, ginger and chilli flakes and cook until just starting to colour
- Add brown sugar, tahini, peanut butter, soy sauce and lime juice and warm through until sugar is dissolved
- Loosen with the water and, once it’s got to pourable consistency, take off the heat and stir through the sesame oil
- Place salad and noodles on a plate, drizzle with the rice vinegar and soy sauce and toss through. Then top with the chicken shreds and cashew nuts. Dress with the peanut sauce and garnish with fresh coriander and red chilli
Sophie cooks 