Friday, November 27, 2009

Teriyaki chicken noodle salad

Teriyaki chicken noodle salad / Salada de macarrão oriental com frango teriyaki

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 / Salada de macarrão oriental com frango teriyaki

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

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


Barbara said...

That looks divine, Patricia! My family would love it.
(Your photos are great.)

Mother Rimmy said...

Yum! I love your pictures too.

Manggy said...

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! :)

Anonymous said...

Looks lovely - I really love asian food, such lovely flavours.

Lydia (The Perfect Pantry) said...

This is the kind of dish I could eat every day. I'm definitely more of a salt lover than a sweets person.

Patricia Scarpin said...

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.

Abby said...

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.)

vitamin b12 said...

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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