Stay well fed with this inspiring chicken noodle meal idea - ready in half an hour!
- Place caster sugar, cinnamon, curry paste, oil and fish and oyster sauces in a bowl. Crush in garlic. Peel ginger, then finely grate into bowl and stir to combine. Trim fat from fillets, then cut each into 6 strips to get 24 pieces. Add to curry paste mixture and turn to coat. Thread 2 pieces onto each skewer.
- Place noodles in a bowl, cover with boiling water and stand for 3 minutes or until softened. Drain and refresh under cold running water. Peel carrot. Cut cucumber in half lengthwise, then, using a small spoon, scoop out seeds. Cut carrot and cucumber into julienne (matchsticks) and add to noodles. Peel eschalot, then thinly slice. Halve chilli, remove seeds, then finely chop and add to bowl with eschalot and bean sprouts. Tear leaves from half the coriander over salad.
- Squeeze juice from 1 lime into a small bowl, add fish sauce, crumble palm sugar over and stir to combine.
- Heat a chargrill or frying pan over medium heat. Cook skewers, in 2 batches, turning, for 8 minutes or until cooked through.
- Pour dressing over salad and toss to combine. Divide salad among plates and top with skewers, then scatter over a few more coriander leaves. Cut remaining limes into cheeks and serve with salad.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set