I find myself quite time poor of late.
Perhaps it’s because I’m slowly shedding my winter skin & basking by the pool now it’s 31C… Sorry
It goes without saying, that here in Australia it’s probably not baking weather.
Some days, it’s just too damn hot to cook!
Forever on the look out for something quick & easy to make, for me this chicken noodle salad is perfect for Summer!
Growing up in an Asian household, I didn’t actually cook a lot of Chinese food.
We pretty much got our fair share of dad’s take away from the restaurant.
Hence, I always enjoyed trying to emulate other cuisines.
Baking extravagant things with mum & (pretty much) what you see on the blog here!
Nowadays, I actually crave those Asian flavours that I grew up with.
There’s a reason why it’s popular & well loved by many. It’s so darn quick, mostly economical & easy to make!
As a new mum, I keep things simpler. I do buy those veggies already chopped & ready to use.
Vermicelli is my new best friend. Boil the kettle and blanch the noodles, then drain.
Lastly the chicken gets a simple coating & it’s cooked in no time.
By the way, I’m using the lazy girl way to prepare these breasts.
If you coat the chicken with the dry ingredients first and then add the liquid…you’ll find these little knobbly lumps occur and these will add a lot of texture, crunch & flavour when you pan fry them.
It works in a similar way to Tempura batter, where you don’t overmix anything. Seems strange, but I promise it works.
With minimal effort too! ;)
Hopefully this salad however simple, will become a staple for you.
3 medium sized chicken breasts.
1/2 cup Sesame seeds
1/4 cup Plain flour
Salt & pepper to season
Vegetable or peanut oil to pan fry
1 pack Vermicelli noodles
1 sliced Lebanese cucumber
1 cup shredded carrot
1 handful of snow peas sliced
2 spring onions, sliced.
(Optional) extra Sesame seeds & fried shallots to garnish.
Prepare vegetables for salad.
Mix ingredients for dressing in a clean jar, balance the flavours according to your taste. Ie, more sugar if you prefer it sweeter. More soy sauce if you prefer it saltier.
In a clean dry bowl combine the ingredients for the chicken crust. Add the breasts & toss through.
Add the milk and mix to form clumps. Don’t worry, as this allows crispy bits to form in the crust & will add flavour & texture.
Pan fry in some moderately hot oil, until golden brown & cooked through. Approx 12 mins.
Rest chicken breasts before slicing.
Portion noodles into individual serving bowls.
Assemble salad/vegetables on top and add sliced chicken.
Add the extra sesame seeds & fried shallots.
Drizzle with dressing before serving.