I love cooking and boy do I love to eat but the coming up with and the cooking of the meals every night makes me a little mental. Sure, I could be a domestic legend like PPMJ but I never seem to get that organised or be bovvered with it all, so inevitably we have the same stuff on rotation. And that’s OK, we usually make up for it on the weekend or when we have visitors. Last night I wanted to make some healthy and tasty because DEAR GOD if it’s going to be good for me it better taste good. I picked up some bits & pieces from Harris Farm yesterday and had a vague recollection of a Donna Hay recipe that I watched on her show earlier this year. As an aside, I am a Donna fan but that show? Made me want to punch the TV. Her voice. The clean white spatulas. The white everything. Her long hair hanging down. The use of baking paper for everything. Man she knows how to make fabulous, easy, quick food but I just don’t need to hear her while she does it. So this is made up as I went, certainly not perfect, but tasty.
Thai Chicken Noodle Salad
: 2 chicken breasts
: Packet rice vermicelli noodles
: Bunch of mint
: Bunch of coriander
: 2 cucumbers
: Some toasted cashews
: Fresh chilli’s (I omitted this because I was feeding small peeps too)
: Palm Sugar
: Coconut Milk
: Fish sauce
: Lemon or lime juice
: Firstly I emptied the pack of noodles into a big bowl and covered with boiling water for about 4 mins
: The dressing I made up as I went as I knew the basics of Thai flavours is 4 things: Spice (red chili) salt (fish sauce) sweet (palm sugar which I grated) and sour (lemon or lime juice). I threw in bits as I went and didn’t measure just kept tasting as I went. I added the coconut milk at the end to spread it out a bit more and I wanted a rich, creamy dressing (NOTE: not healthy). In the end I probably had about 300mls but Rob and I decided it needed more. Sorry this is so vague!
: Then I cut the chicken into thin(ish) bits and browned off in some sesame oil
: Once I drained the noodles I threw them into a colander in the sink and used the same big bowl to peel cucumber ribbons into. I just used my potato peeler and went around and around and around until I had yummy thin ribbons. I left the seeded bits in the middle and gave those sticks to the gals as a pre dinner snack.
: On top of the cuc I picked off the mint leaves from the bunch (I left them whole and didn’t break, rip or chop) and the same with the coriander.
: I then poured the dressing over the cooked chicken as I kind of wanted it to marinate for a minute or so. I tossed the drained noodles on top of the greens, whacked on the chicken and tossed. I did this part very well because I have always been a bit of a tosser.
: Serve with some roasted cashews over it’s back and hold me down…YUM!
The girls did not rate it but mostly because Daisy doesn’t like things that are cold (weirdo) and Harper copies everything that Daisy does. So they had leftover Italian pork sausage pasta from the night before. I ate too many serves because it was yum and I have some leftover for lunch today. Winning! Sure it’s probably not that healthy but it felt light, and fresh and summery and TASTY. Just make sure you have loads of dressing and some red chili as well. Enjoy!