I made a simple, Asian-inspired salad out of white rice noodles and grilled chicken slices. Some of my ingredients were bought ready-to-eat, but it shouldn’t be too difficult to prepare them as well.
- one pepper (orange, but any other colour will do)
- one medium sized carrot
- one bunch of fresh coriander leaves
- one stalk of fresh lemon grass
- (spring onions could also be added but I dislike them, prepare them like the lemon grass)
- one bag of white rice noodles (mine were pre-cooked, 500 g, but dried ones will do, just soak them in boiling water for a few minutes until soft)
- one or two grilled and sliced chicken breast
- sesame oil, soy sauce, olive oil, lemon pepper, salt – finely grated fresh ginger can add some further freshness
First, cut the pepper and carrot in small pieces; finely chop the coriander leaves and the lemon grass.
Mix the pepper, carrot, coriander and lemon grass with the sliced chicken breast and add about three tablespoons of sesame oil, the same amount of soy sauce, one tablespoon olive oil, salt and lemon pepper to taste.
Stir well and let it sit for ten minutes while the rice noodles soak. Drain them when they’re soft, mix with a drop of sesame oil to prevent them from getting sticky and spread them on a plate (or two). Stir the vegetable-chicken-mix once again and spoon it in the middle of the noodles, decorate with a few seeds, chillies and/or sesame seeds and enjoy.