How to make Asian Glass Noodle and Chicken Salad - Delicate glass noodles, fresh veggies and a pan fried chicken salad.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Glass noodles (ग्लास नूडल्ज़ )
Cuisine : Thai
Course : Salads
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Asian Glass Noodle and Chicken Salad checkout Quick Healthy Chicken Salad, Chicken Mayo Salad, Asian Chicken Salad, Chicken Mince Salad . You can also find more Salads recipes like Kachumber Salad, Aubergine Salad, Pear and Walnut Salad, Grilled Chicken And Olive Salad.
Asian Glass Noodle and Chicken Salad Recipe Card
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Asian Glass Noodle and Chicken Salad Recipe
Boneless chicken breasts 250 grams
Glass noodles 1/2 cup
Salt to taste
Crushed black peppercorns 1 teaspoon
Garlic chopped 2 tablespoons
Lemon juice 5 tablespoons
Oil 1 tablespoon
Sugar 1 teaspoon
Soy sauce 2 tablespoons
Fresh coriander roots 8-10
Fresh red chilli 1
Spring onion bulbs thinly sliced 4-5
Tomato cut into juliennes 1 medium
Carrot cut into juliennes 1
Bean sprouts 1/4 cup
Spring onion greens chopped 1 tablespoon
Peanuts roasted and crushed 1/4 cup
Method
Step 1
Heat sufficient water in a deep non-stick pan.
Step 2
Take glass noodles in a bowl. Add hot water and soak the noodles for 5-10 minutes. Set aside.
Step 3
Combine chicken breasts, salt, ½ teaspoon crushed peppercorns, garlic and 1 tablespoon lemon juice in a bowl and mix well. Set aside for 5-10 minutes.
Step 4
Heat oil in a non-stick pan. Add marinated chicken and cook on low heat for 4 minutes. Flip and cook another side for 4 minutes.
Step 5
To make dressing, combine remaining lemon juice, sugar, salt, soy sauce and remaining crushed peppercorns in a bowl and mix well. Chop coriander roots and add.
Step 6
Slit red chilli, deseed and chop finely and add in the dressing. Whisk well till sugar dissolves.
Step 7
Slice the cooked chicken breasts and set aside.
Step 8
Strain the noodles and put in another bowl. Add spring bulbs, tomato, carrot, half the bean sprouts, half the spring onion greens, prepared dressing, sliced chicken and toss to mix.
Step 9
Place the salad on a serving plate. Garnish with crushed peanuts, remaining bean sprouts, remaining spring onion greens and serve immediately.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.