Caramelised Chicken Noodle Salad
65 g palm sugar / ¼ C brown sugar
1 garlic clove
1 T lime juice
1 t fish sauce
2 t sambal oelek
750 g chicken tenderloins
6 shallots, 5 cm lengths and thin strips
1 large carrot, thin strips
2 small green capsicums, thin strips
420 g fresh egg noodles
2 T peanut oil
2 T lime juice
2 T sweet chilli sauce
1 T fish sauce
1 garlic clove
1 T lime juice
1 t fish sauce
2 t sambal oelek
750 g chicken tenderloins
6 shallots, 5 cm lengths and thin strips
1 large carrot, thin strips
2 small green capsicums, thin strips
420 g fresh egg noodles
2 T peanut oil
2 T lime juice
2 T sweet chilli sauce
1 T fish sauce
Cook sugar, juice, sauce, sambal in pan over low heat until sugar dissolved. Simmer uncovered 3 mins or until starts to caramelise. Add chicken and cook until chicken caramelised and cooked through. Remove from pan, cool 10 mins, slice thinly. Boil or steam carrot and capsicum, separately, drain. Place noodles in large bowl, cover with boiling water 5 mins, drain. Combine remaining ingredients in jar and shake well to make dressing. Combine noodles, chicken, onion, carrot, capsicum with dressing.