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 :)
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.