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.

Ginger Lime Chicken: Low Calorie

I haven't made this recipe for a while now eventhough I knew it is easy and tasty. This recipe has very few ingredients .

Ingredients:
1 tbsp butter, 4 skinless chicken breasts - sliced, salt and peppered, juice of 1 lime, 2 tbsp liquid honey, 1 tbsp grated fresh ginger (read on for ginger tip) and 4 green onions thinly sliced.

Directions:
Melt butter in a large pan, preferably a non-stick pan over med-high heat. When bubbly, add chicken and cook till golden brown. Meanwhile, combine lime juice, honey and ginger into a small bowl and mix well. When chicken is golden brown, pour honey mixture over top. Reduce heat to low and simmer for 2-3 minutes. Add green onions and stir well. Serve immediately with jasmine rice and steamed yau choy or also great with mashed potatoes and steamed green beans or broccoli. Its that simple and fast! You can make an asian meal or a western meal with it.

Tip: You can keep fresh ginger in your freezer and just slice or grate to use in your cooking. You might like to skin the ginger root before you freeze it. To skin a ginger root without much waste, use a small spoon to scrape the skin off. It works better than using a knife. Not sure why but it works well.