Noodle Baskets with Chicken Salad Recipe

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Ingredients:

  • Groundnut or Corn Oil for frying
  • Fresh Egg Noodles – 250 gms, fine or medium

For Chicken Salad:

  • Soured Cream – 6 tblsp
  • Mayonnaise – 6 tblsp
  • Fresh Ginger – 1 inch piece, grated
  • Grated Rind and Juice of 1 Lime
  • Chicken Thighs – 4 skinless and boneless, poached and cooled, then cut into thin strips
  • Carrot – 1, grated
  • Cucumber – 1, cut in half lengthways, deseeded and sliced
  • Fresh Coriander – 1 tblsp, finely chopped
  • Fresh Mint – 1 tblsp, finely chopped
  • Fresh Parsley – 1 tblsp, finely chopped
  • Salt and Pepper as required

Method:

  1. To shape the noodle baskets, you will need a special set of 2 long-handled wire baskets that clip inside each other, available from specialist kitchen stores.
  2. Dip the larger wire basket in oil, then line it completely and evenly with one quarter of the noodles.
  3. Dip the smaller wire basket in oil, then position it inside the larger basket and clip it into position.
  4. Heat the oil in a wok to 180C/350F or until a cube of bread browns in 30 seconds.
  5. Lower the baskets into the oil and deep-fry for 2-3 minutes or until the noodles are golden brown.
  6. Remove the baskets from the oil and drain on kitchen paper.
  7. Unclip the 2 wire baskets and carefully remove the small once.
  8. Use a palette knife, if necessary, to prise the noodle basket from the wire frame.
  9. Repeat to make 3 more baskets.
  10. Set aside to cool.
  11. To make the chicken salad, combine the soured cream, mayonnaise, ginger and lime rind.
  12. Gradually add the lime juice until you get the flavour you like.
  13. Stir in the chicken, carrot and cucumber and season to taste with salt and pepper.
  14. Cover and chill.
  15. To serve, stir in the herbs and spoon the salad into the noodle baskets.

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