I wasn’t expecting much from this at all. In fact, when I remembered that this was what I’d planned for tea, I was a bit disappointed. But I shouldn’t have been, it was really, really good!
I did change the recipe quite a bit. I hadn’t read through the recipe when I decided I was going to make it, just the ingredients list. When I came to making it, I found that I was only required to cook the chicken and then make a dressing with the other ingredients, but I thought it would be nicer if the chicken was fried with everything else instead. I’ve linked to the original recipe below, if you would like to make that instead!
Chilli chicken Vietnamese noodle salad
Very adapted from the May 2011 issue delicious magazine
2 skinless chicken breasts, cut into bitesize pieces
2 tbsp sweet chilli dipping sauce
Grated zest and juice of 1/2 a lime
a few slices of jalapeno (depending on how hot you want it)
1 tbsp olive oil
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sesame oil
1/2 courgette, cut into chunks
1/3 red pepper, cut into chunks
200g fresh egg noodles
Put the chicken in a bowl with the sweet chilli sauce, lime zest and lime juice and allow to marinate for 10 minutes.
In a wok, fry the shallot and jalapeno in the olive oil until the shallot is softened. Add the chicken and fry for a few minutes until partially cooked. Add all other ingredients except the noodles and fry for a few minutes. Add the noodles and cook for a further 3-4 minutes. Serve!