Mango chicken salad surrounded by baked noodles recipe
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This Thai salad packet recipe includes a mango chicken flavoured leaf salad and is served with crispy noodles. Chrispy noodles are a feature of traditional palaeo Thai cooking, which makes this dish a special treat. You can use fresh or frozen mango and serve this salad in a wrapped dish either as a main dish or as a meal or favourite dish. Let your family and friends pair theirs, so these are the freshest and crispiest salads possible. Have a fun dish party!
What You’ll Need
1/2 package (6-7 oz.) Vermicelli rice noodles 1 cup oil for deep frying (such as chicken broth) 2 heads iceberg or other head lettuce 2 boneless chicken breasts (cut into strips or small pieces) 3 cloves garlic (minced) 1/4 to 1/2 cup white wine (or white cooking wine) 1 tsp. cornstarch dissolved 2 tbsp. Soy Sauce 1-2 cups snow peas (chopped to 1-inch length) 1 fresh mango, cut into small cubes (see instructions in link below) or 1 1/2 cups frozen mango, thawed 1 red pepper, diced Mixed Prairie Sauce. Optional: 1-3 tsp. chilli sauce (depending on how spicy you want your dish) To serve: All About Mangoes.
To make crispy noodles, pour at least 1 cup of rapeseed (or other low-smoking oil) into a wok or small pan. Heat the oil for at least 5 minutes over medium-high heat (I have option No. 6 is perfect). The oil needs to be hot to make crispy noodles. If you see bubbles rising up from the bottom of the baking dish, try dipping in some macaroni. When they start to poke and expand, the oil is ready. If nothing happens, your oil isn’t hot enough yet. When the oil is ready, drop in a small handful of noodles at a time (I use scissors to cut the noodles into small pieces in the first place). The noodles should puff up almost immediately. Using tongs, twist them so that both sides of the noodles cook and hang. The noodles will turn very white and exquisite when cooked – golden brown is fine too, but don’t leave the noodles in the oil too long or burn them. Once you’ve finished the rest of the dish, drain the noodles with absorbent paper or a tea towel. Note. Crispy noodles can be stored for a day or two in plastic bags – kids love them for a meal, or they can be added to other pork dishes. Stir the cornstarch into the salt sauce until dissolved. Place the chicken in a bowl and pour the mixture over. Mix well and set aside. Stir all the stir-fry sauce ingredients together and set aside. Spoon 1-2 tbsp of the oil you will be using for the crispy noodles into a wok or large pan. Over medium-high heat, saute the garlic for a short time (30 seconds), then add the chicken (along with the soy sauce mixture) and 1/4 glass of wine. Fry chicken for 3-5 minutes until cooked, adding more wine if the work/pan is too dry. Add the stir-fry sauce plus the remaining ingredients (snow peas, mangoes and red pepper). Stir-fry until Vegetable Recipes are softened (about 2 minutes). Remove from heat to broil. Taste for salt, sugar and spice, add more fish sauce if it’s not salty enough (I usually add another Tbsp.). Also add another tsp. of sugar if too tart (it depends on the sweetness of your mango). Add more chilli sauce if you want it spicier. Cover the mixture with a fry lid to keep warm until you are ready to eat. Prepare the salad by cutting through the core (this will make the leaves easier. Now, pull the leaves apart, placing the end of the leaf rather than the core (I find this usually works better). Toss the leaves with the serving plate and place on the table. Place the steak in a covered container (like canisters) and place on the table as well. Add a generous bowl of crystallized noodles with a popsicle stick (optional). Have your family or friends put together their own wraps. Start with a lettuce leaf. Add a couple tbsp. of fry, then place the crispy noodles. Serve and eat! If desired, pull the wrapper off in a hoagie sauce. You can also serve this dish with a side of cold chilli sauce. Enjoy!
