Chicken and Lime Noodle Salad

Another Asian inspired dish. Although I didn't make this recipe up, this was the first time trying this recipe and it turned out to be a lovely light summer salad. Here's the recipe for it.

250g bean-thread noodles,
1 medium carrot
1 small cucumber or zucchini
2 green onion, sliced thinly
1 small red pepper
4 cups shredded chicken
1/2 cup mint leaves
1/2 cup cilantro/corriander leaves
3 red thai chillies, seeded and thinly sliced
2 cloves garlic crushed
1/3 cup lime juice
1/3 cup peanut oil/veg oil
2 tbsp fish sauce (essential)
1 tbsp sugar

1. Place noodles in a heat proof dish and cover with boiling water. Stand until tender, drain.
2. Using vegetable peeler, slice carrots, cucumber and red pepper into ribbons.
3. Combine noodles, carrots, cucumber, onion, red pepper, chicken, mint and cilantro. Toss till well combined.
4. Mix sauces, lime juice, chilli, sugar, garlic and sugar together till well blended. Then pour over the noodles and veggies and toss well. For a more refreshing salad, refridgerate noodles before combining with remaining ingredients.

Macaroni Chinoise?

Here's a recipe inspired by my dearest Reno Man. A few years ago, I was really really sick. Can't get up for 2 weeks kinda sick and my hunny made this recipe for me. It was very yummy and very simple. The only seasoning he used was soya sauce! Not even garlic or any condiments. Anyway, I added a little to it to give it a little variety.

Cooked macaroni
minced garlic
beef cut into small strips
frozen veg & peas
fresh cilantro and sliced bird's eye chilli to garnish.
Sesamee oil and pepper
Oh, can forget soya sauce!

As usual, I sauteed the garlic, then added the beef. Stir fry for 30 secs and add the frozen veg. Once heated through, add cooked macaroni and seasoning. Sitr fry till well mixed. Add soya sauce to taste. When ready to serve, add cilantro and chilli if desired.

Sweet Chilli Beef Stir-Fry

This recipe came to me as I was marinating the thinly sliced beef. Just like the recipe before I used top sirloin steak, slightly frozen and thinly sliced. Then I marinated it with soya sauce, sesamee oil, Chinese cooking wine, minced garlic and sweet chilli sauce. Then I prepared the bak choy as in the recipe previous to this.

In a hot wok, heat some oil and when heated, stir in the beef for 1 minute. Then add bak choy, toss well and book till desired tenderness. I also thinckened up the sauce with a little bit of corn starch and water mixture. Just before serving, I topped it with chopped cilantro and finely sliced bird's eye chilli to give it a little more kick! Hummmm. Yummy.