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Fragrant chicken and noodle salad
Fragrant chicken and noodle salad
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Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes
Ingredients:
  • 40.00 ml kecap manis (sweet Indonesian soy sauce)
  • 40.00 ml mirin (rice wine)
  • 18.20 gm peanut oil
  • 2 fresh red birdseye chillies, deseeded, finely chopped
  • 4cm piece fresh ginger, peeled, finely grated
  • 1/2 tsp Chinese five spice
  • 4 small single (about 170g each) chicken breast fillets
  • 200g snow peas, topped
  • 1 100g pkt cellophane (mung bean) noodles
  • 1 red capsicum, deseeded, diagonally sliced
  • 125.00 ml fresh coriander leaves
  • 120g (3/4 cup) unsalted roasted peanuts, coarsely chopped
Instructions:
  • Mix together the kecap manis, mirin, oil, chillies, ginger, and five spice in a shallow glass or ceramic dish. Add the chicken, ensuring it is well coated. Cover and refrigerate for 30 minutes to allow the flavors to marinate.
  • Rinse the snow peas, seal them in a bag with a bit of water, and twist to seal. Microwave on high for 1 1/2 - 2 minutes until vibrant green and crisp-tender. Cool under cold running water, drain, and pat dry with paper towels.
  • Pour the marinade into a microwave-safe bowl. Place the chicken on a microwave-safe plate and loosely cover with a paper towel. Microwave on Medium/500 watts/50% power, basting with marinade twice during cooking. Cook for 10-12 minutes until the thickest part of the chicken is almost cooked. Rest the chicken covered with foil for 10 minutes before serving.
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 5 minutes until they are soft, then drain, rinse under cold water, and drain well before transferring to a large bowl.
  • Heat the marinade in the microwave, uncovered, on High for 2-3 minutes or until it boils and thickens slightly.
  • Combine snow peas, capsicum, coriander, and peanuts with the noodles. Add sliced chicken across the grain along with the marinade. Gently toss to mix, transfer to serving bowls, and serve promptly.

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