Chicken on cilantro ginger noodles
Chatelaine
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* PLUS Cooking time: 8 minutes
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
- 23 g,
- Carbohydrates
- 50 g,
- Fat
- 16 g,
- Fibre
- 4 g,
