This quick and easy salad can be prepared ahead of time and will last a couple of days in the fridge. It’s gluten free, low calories and a good source of protein. The salad can consist of any vegetable you have in the fridge – it’s the dressing and herbs that pull it all together.
Asian Noodle Salad with Poached Chicken
200g vermicelli noodles, cooked and place in cold water
1 carrot, julienned
1 Lebanese cucumber, julienned
1/2 capsicum, julienned (didn’t use in the photo, didn’t have any)
1 spring onion, finely sliced
1/4 cup mint and coriander
2 tbsp thai basil leaves ( optional)
6 kaffir lime leaves, vein removed and finely sliced
2 tbsp cashews or peanuts
200g poached chicken, steamed or cooked in broth
Dressing (makes about 3/4 cup)
1/4 cup preferred sweetener ( coconut , Palm or caster sugar)
1/2 cup water
1/4 cup white vinegar
1-2 tbsp fish sauce
1 small red chilli, finely sliced
To serve, chilli and lime wedges
To make dressing place the sweetener, water , white vinegar and fish sauce in a sauce pan and bring to the boil, then take off heat, add the chilli, taste and adjust if needed ( it will be sweet). Place in fridge to cool.
Combine the cooked noodles, carrot, cucumber, capsicum and spring onion in a bowl and set aside.
Shred or slice your chicken, combine with the noodle salad, add a little of the dressing at a time ( about 1/4 cup) toss and taste.
Assemble salad in a bowls, garnish with the fresh herbs, nuts and extra chilli and wedges of lime.
Ive made this salad before with pork belly, thai chicken cakes, salt and pepper calamari and bbq prawns, its such an adaptable salad.
I was having a difficult time coming up with a name for this dish, its not Spanish, Turkish or Greek. Maybe I could name it “European Baked Eggs”…. This recipe came about by mistake as usual, using only ingredients I had to make a “man worthy” dish for my husband that didn’t involve bread, pasta or rice. Being extremely successful in the ” the most awesome meal you’ve cooked” from my husband, it needed to be shared. Its a very versatile dish and the ingredients can be played around with, a bit more heat if you wish or even a whole chilli. Substitute the chorizo for bacon (wont have that nice spicy kick though), zucchini would be a nice addition also.
Baked Eggs with Chorizo Patatas Bravos
500g potatos, peeled and cubed
1 small red capsicum, diced
1 small red onion, diced
2 garlic cloves, finely chopped
1 small chorizo, halved lengthways and sliced
1/2 teaspoon cummin, oregano, smoked paprika
pinch of cayenne pepper
1 tablespoon worcestershire sauce
1 400g can beans (butter, kidney or canellini)
1 400g can diced tomatoes
50g baby spinach
1 tablespoon oil
Pre heat oven to 220c, fan forced. Place potatoes into a pot of salted cold water, bring to the boil, cook uncovered for 5 minutes. Strain and return to pot, cover in oil and shake. Pour onto a prepared baking tray, roast for 10-15 minutes. Once ready, remove tray from oven and reduce the temperature to 200c. Set cooked potatos aside whilst making the chorizo mixture.
Heat a large oven proof fry pan with 1 tablespoon of oil, saute the capsicum and onion until soft, add the garlic and chorizo, add the spices and cook until aromatic. Pour in the tomatoes and cook until reduced slightly. Add the beans, roasted potatoes, along with the baby spinach, cook until spinach starts to wilt.Take frypan off heat, make 4 wells in the mixture, crack your eggs into each well, season with salt and pepper and place into oven for 8-10 minutes. Cook until the whites are just firm if you like runny yolks.