My four children gobbled down this chicken mango noodle salad, so the recipe must be good enough to share around. Plus, it is simple to make.
Ingredients
1 large sweet mango
2 boneless chicken leg or breast meat
Olive oil or coconut oil
2 tablespoon of reduced-salt soy sauce
1/2 cup of fresh coriander leaves
1 Japanese cucumber
1 capsicum (preferably red for a colourful diet)
Dried rice noodle sticks ( you can use Japanese somen or Chinese la-mien or yang-chun mien)
Dressing
2 tablespoon of lime juice
1 tablespoon of fish sauce
2 tablespoon of plum sauce
2 tablespoon of water
Serves 4 person
Method
Combine all ingredients for the dressing.
Boil the noodles according to package instruction, rinse the hot noodle with ice water if you prefer chewy noodles. I am using Beijing La-mien this time. It all depends on what type of noodle I have at home at the point of cooking.
Toss the chicken with oil and soy sauce, marinate for 10 minutes or longer if you are preparing in advance.
Grill the chicken in the oven at 220°C for 15 minutes.
Slice the chicken into strips or small pieces, depending on your children’s preference.
Cut the capsicum thinly into strips, and cucumber into thin pieces.
Toss all the ingredients and dressing in a serving bowl.
Enjoy!
The beautiful part about making this refreshing chicken mango noodle is that I can adjust the ingredients accordingly to my kids’ preference. Lots of mango and chicken for my daughter, lots of veggies for my son, and lots of cucumber for my twins! For the adults, we replace the plum sauce with Thai sweet chilli sauce for a hint of spiciness.
You may also be interested in:
Watercress Soup – Chinese vs Western Style
Fish Maw Mushroom Soup to Nourish your Health
Black-boned Chicken Soup with Dang Gui
Chinese Yam with Dang Shen Soup
Make your own Mango Banana Ice-cream
Hope you will enjoy the salad as we do!
