Having a little sister is a lot of fun but it also brings upon you a strong sense of responsibility.
One day, when she was 3, we were at McDonald’s – the horror, the horror – because she wanted a burger. While I was ordering the food, she told the clerk she wanted her burger without the beef! I’d recently stopped eating meat but did not even know she knew about it – until then, I’d never thought that I could actually influence someone else. And that’s why I try really hard to be a good role model for her.
I must confess I was never interested in Asian food – out of sheer ignorance – but that changed after spending time with my lovely friend Valentina; we had such delicious meals that I came home decided to add an Asian spin to my cooking. This salad was my first attempt – a wonderful influence by you, Tina. :)
Teriyaki chicken noodle salad
from Donna Hay magazine
1/3 cup (80ml) soy sauce
¼ cup (44g) brown sugar
½ cup (120ml) dry white wine
6 chicken thigh fillets, trimmed – I used breast
270g soba noodles, cooked and drained
2 Japanese cucumbers, thinly sliced
2 spring onions (scallions), sliced
1 cup coriander leaves
¼ cup (60ml) rice vinegar
salt
Place the soy sauce, sugar and wine in a non-metallic bowl and stir until sugar is dissolved. Add the chicken and toss to coat.*
Heat a non-stick frying pan over high heat. Cook the chicken, reserving the marinade, for 1-2 minutes each side. Add the marinade to the pan and cook for a further 3-4 minutes or until the chicken is cooked through and sticky – add a little water, if necessary. Slice and set aside.
Place the noodles, cucumber, onion, coriander, vinegar and salt in a bowl and toss until well combined. Divide the noodle salad between bowls and top with the sliced chicken to serve.
* I recommend marinating the chicken for longer – 30 minutes or so – for a deeper flavor
Serves 4
9 comments:
That looks divine, Patricia! My family would love it.
(Your photos are great.)
Yum! I love your pictures too.
Yess.... Come to the dark side... I love Asian food more than dessert! But then again I am Asian :) Hopefully this delicious salad is the start of something beautiful! :)
Looks lovely - I really love asian food, such lovely flavours.
This is the kind of dish I could eat every day. I'm definitely more of a salt lover than a sweets person.
Barbara, thank you - you are far too kind, sweetie. ;)
Mother Rimmy, thank you for visiting!
Miss Kate, thank you for stopping by!
Mark, I knew you would love this, my friend! :D
There will be many more Asian recipes around here, you bet!
Thank you!
Alicia, you are right - the flavors are really good!
Thank you!
Lydia, I'm glad you like the salad, my dear, thank you! Joao is the same - he's into savory, not into sweet.
Stopping by to catch up...
Looks great! I love Asian food; especially anything with chicken and shrimp. And noodles! And cabbage. Oh, I love it all. (And I do stop by Mickey D's once in awhile. What can I say? I'm weak.)
What an excellent side dish! We will enjoy it. My son took along dish also. Looking forward to all your wonderfully tasty dishes with you in future too. Thank you!
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