Chicken on cilantro ginger noodles
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- Prep Time20 min
- Total Time20 min
- Makes4 Servings
When you're craving Asian but want to keep it light, this elegant, veggie-laden dish is the ticket.
Ingredients
1/3 450-g pkg rice-stick noodles
200 g snow peas
2 tbsp grated ginger
1 tbsp dark sesame oil
1 tbsp granulated sugar
1 tsp Dijon mustard
generous pinches salt
3 tbsp vegetable oil
2-Jan English cucumber
6 small radishes
1 ripe mango, peeled
1 cup coarsely chopped cilantro
4 thin turkey or chicken cutlets
generous pinches of pepper
sesame seeds, optional
Instructions
Cook noodles following package directions, from 2 to 3 min. Or soak noodles by separating and placing in a large bowl. Cover completely with boiling water. Let stand until tender, 5 to 10 min. Stir frequently. Add snow peas for the last 2 min of cooking or soaking.
Meanwhile, in a medium bowl, whisk vinegar with ginger, sesame oil, sugar, Dijon and pinches of salt. Slowly whisk in 2 tbsp (30 mL) vegetable oil.
Cut cucumber in half lengthwise, then thinly slice into half moons. Slice radishes into thin rounds and mango into bite-sized strips. Prepare cilantro. Combine all in a large bowl. Drain noodles and peas and add. Drizzle with ¾ of the dressing and toss to coat.
Heat remaining 1 tbsp (15 mL) oil in a large frying pan over medium heat. Sprinkle chicken with pinches of salt and pepper. Sauté until light golden and springy when pressed, 3 to 4 min per side. Remove to a cutting board and slice into thick strips. Place noodle mixture on plates. Lay chicken on top. Drizzle chicken with remaining dressing. Sprinkle with sesame seeds.
Nutrition (per serving)
Calories 433, Protein 23g, Carbohydrates 50g, Fat 16g, Fibre 4g.
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