Recipe for tasty Chicken Fillets with Cucumber, Carrots and Pineapple, served on a bed of egg noodles
4 nests egg noodles
1 fresh pineapple
2 tbsp soy sauce
2 tsp fish sauce
1 tbsp sweet chilli sauce
1/2 lemongrass – chop finely
500g chicken fillets
10g fresh coriander – pick off leaves & chop finely
20g fresh mint – pick of leaves & chop finely
olive oil (from your pantry)
salt & pepper (from your pantry)
Egg noodles: Boil the kettle. Place the egg noodles in a bowl and pour over boiling water (enough to cover). Let the noodles sit for 13-15 minutes until softened. Drain the water.
Preparation: Prepare all ingredients as indicated above.
Pineapple: Use a sharp knife to remove the ends of the pineapple and cut down the sides of the pineapple to remove the skin. Cut lengthways down the pineapple, around the core. Discard the core and cut the rest of the flesh into cubes (2cm).
Cucumber and carrots: Cut the ends off the cucumber then use a potato peeler to slice the cucumber into thin ribbons. Slice around the seeds of the cucumber, then discard the seeds. Peel the carrots and use the potato peeler to slice into thin ribbons.
Sauce: In a small bowl, mix together the soy sauce, fish sauce and sweet chilli sauce. Set aside.
Chicken: Place a large frying pan on medium-high heat with a drizzle of olive oil. Add the lemongrass and chicken fillets and season with salt and pepper. Cook for 4-5 minutes until the chicken fillets are golden and cooked. Mix the chicken and HALF the sauce through the noodles.
Serve by dressing the cucumber, carrots and pineapple with the REST of the sauce.
Top the noodles with the cucumber, pineapple, fresh coriander, mint and salted peanuts.
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