Tasty recipe for Mini Chicken Fillets with an Egg Noodle salad, served topped with Bean Sprouts
150g egg noodles
3 tbsp sesame oil
1 clove garlic – peel, grate finely & chop
2 tbsp soy sauce
1 fresh chilli – chop finely
500g chicken fillets
¼ red cabbage – slice thinly
2 carrots – peel & grate coarsely
10g fresh mint – tear leaves
4 spring onions – slice thinly at an angle
40g bean sprouts
salt & black pepper (from your pantry)
olive oil (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Egg noodles: Place the egg noodles in a bowl and pour over boiling water (enough to cover). Let the noodles sit for 15 minutes until softened. Drain the water.
Limes: Using the fine side of a box grater, grate the peel of the limes to create zest. Then cut them in half and juice.
Dressing: Mix together lime zest and juice, sesame oil, garlic, soy sauce and the chilli.
Chicken fillets: Season the chicken with salt and pepper. Place a pan on medium-high heat with drizzle of olive oil. Place the chicken fillets in the pan and sauté for 5 minutes until golden and cooked through.
Noodle salad: When the noodles are done, transfer them to a bowl and mix the dressing through. Add the red cabbage, carrots, mint and spring onions and mix together. Season with salt and pepper to taste.
Serve by mixing the chicken fillets in with the noodle salad. Top with the bean sprouts.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.