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Cinnamon chicken with noodle salad
Cinnamon chicken with noodle salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Whip up a delicious chicken noodle dish in just 30 minutes!
Ingredients:
  • 1.88 gm ground cinnamon
  • 56.00 gm Thai red curry paste
  • 60ml (1/4 cup) vegetable oil
  • 24.40 gm fish sauce
  • 24.40 gm oyster sauce
  • 1 clove garlic
  • 4cm piece ginger
  • 800g chicken thigh fillets
  • 100g rice vermicelli noodles
  • 1 carrot
  • 1 Lebanese cucumber
  • 1 eschalot
  • 1 long red chilli
  • 80g (1 cup) bean sprouts
  • 1/2 bunch coriander
  • 3 limes
  • 36.60 gm fish sauce
  • 20.00 ml palm sugar
Instructions:
  • Combine caster sugar, cinnamon, curry paste, oil, fish sauce, oyster sauce, crushed garlic, and grated ginger in a bowl. Trim fat from fillets, cut each into 6 strips to make 24 pieces, and coat them in the curry paste mixture. Thread 2 pieces onto each skewer.
  • In a bowl, pour boiling water over noodles and let stand for 3 minutes until softened. Drain and rinse under cold water. Peel and julienne carrot. Cut cucumber in half, scoop out seeds, then julienne. Thinly slice eschalot and finely chop de-seeded chili. Add carrot, cucumber, eschalot, chili, and bean sprouts to noodles. Tear half the coriander leaves and sprinkle over the salad. Enjoy!
  • Combine freshly squeezed lime juice with fish sauce in a small bowl, add crumbled palm sugar, and mix well.
  • Preheat a chargrill or frying pan over medium heat. Grill skewers in two batches, turning occasionally, until they are cooked through, about 8 minutes.
  • Drizzle dressing over salad and mix well. Portion out salad onto plates and place skewers on top, garnish with additional coriander leaves. Cut the remaining limes into wedges and serve alongside the salad.

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