Spring Roll Salad
Spring Roll Salad
1 lb ground chicken (not too lean)
1 clove garlic, finely minced
1-inch piece fresh ginger, smashed and finely chopped
2 green onions, finely chopped
1 long red chili, seeded and finely chopped
oil, as needed
kosher salt, as needed
Dressing:
1 tbsp. Sugar
juice of 2 limes
1 ½ tbsp. fish sauce
4 large handfuls mixed greens
1 cucumber, seeded and thinly sliced
1 pkg. rice noodles (thin rice noodles)
½ cup peanuts, toasted*
Bring a pot of water to the boil. This is good time to finely chop the garlic, ginger, green onion and chili
Heat a large frying pan over medium-high heat. Be sure your pan is pre-heated before adding oil, to ensure a crispy crust.
Drizzle in oil to cover, about 2 tbsp. and then add in chicken. Your pan will be loud and sizzle and spout for about a minute or so. Begin to break up the chicken for about 2 minutes until white and cooked through, and then reduce heat to medium. Do not disturb for 5-7 minutes. This will allow the chicken to brown nice and crispy on the bottom.
Meanwhile, make dressing and cook noodles: whisk together all dressing ingredients and set aside
Cook rice noodles by dropping in boiling water for 2-3 minutes. Rinse under cold running water and set aside in a bowl
Add in ginger, garlic and chili to the pan of crispy chicken. Sauté for 2-3 minutes
Bring the salad together! -Toss mixed greens and cucumber with dressing
-divide rice noodles on 4 plates (might need to de-stick with a bit of water
-top with greens, toasted peanuts & crispy chicken