Nigella Lawson Asian Glass Noodle Salad

Munch Munch Munch

I have recruited the lovely Nigella Lawson this evening and her salad is a knockout.  So I used a bought BBQ Chicken. This is such a great little dish – no stove, no pots, no cooking. The secret to a really flavoursome glass noodle salad is too make sure the noodles are well and truly drained, sticky, not slippery.

 

 

Serves 6 Sides

For The Dressing

  • 2 cloves garlic, crushed
  • 2 fresh long red chillies, deseeded and finely diced (I only had one in the fridge, so I left in the seeds and added two shakes of dried chilli flakes)
  • 2 x 15ml tablespoons finely minced ginger
  • 4 x 15ml tablespoons fish sauce (nam pla)
  • juice of 1 lime
  • 60ml water
  • 2 x 15ml tablespoons caster sugar
  • 2 teaspoons peanut oil
  • 1 teaspoon sesame oil

For The Salad

  • 250g bbq chicken, cut into fine strips (Nigella used Turkey)
  • 175g glass noodles (also called cellophane noodles) I used 250g, that’s the size the packet came in and I couldn’t detach the extras (you’ll see why if you make this)
  • 125g sugar snap peas
  • 125g beansprouts
  • 3 eschallots, sliced into thin circles
  • 1/2 Spanish Onion (my add, my eschollots were very thin so I thought I’d need more onion, the purple added much need colour too)
  • small bunch of coriander, finely chopped
  • Or if you’re Vegetarian, instead why not replace the chicken with blanched asparagus, finely sliced snow peas, mushrooms and capsicum. I know I’ll add more vegies next time :)
 
First make the dressing by mixing all the dressing ingredients together. Use an old jam jar with a lid – handy for really mixing the ingredients together.
 
Soak the noodles in a large bowl in freshly boiled water (from a kettle) until they look clear when you hold them up singly. Refresh the noodles in cold water, then drain. Pop them back into the large bowl once thoroughly drained.
 
Put the sugar snaps into an bowl and pour over boiling water from a kettle. Let them sit for about two minutes or so. Add beansprouts after a minute. Drain.
 
Add the eshallots and onion to the noodles and mix the dressing and toss until all of the noodles are coated. This may take a bit as each noodle considers the other its best friend and it can be hard to get the dressing into the middle of the noodle pile at first.
 
Now add the chicken, beansprouts and sugar snap peas and toss some more.
 
Sprinkle the chopped coriander over and toss everything together well before arranging on a large plate or in a bowl.

Handy Hint: Nigella says the dressing can be made and kept in a tightly sealed jar in the fridge for up to 2 weeks.

Another Handy Hint: Check your ml guide on your measuring spoons as Nigella says in her recipe 1tbs (15 ml) my own measuring spoons I bought here in Australia say 1 tbs (20 ml). You want to make sure you don’t add too much especially when using strong sauces like Fish Sauce – eek.

Advertisements

Feel free to comment on this post or ask any questions about the recipe!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s