LEMONGRASS CHICKEN & CASHEW RICE NOODLE SALAD

SERVES 4

Prep time:15 minutes
Cook time:10 minutes

Ingredients

• 2 x 220g chicken breasts, cut into 4 strips
• 1 fresh lemongrass stalk, finely grated
• Sea salt and black pepper to taste
• 1 tablespoon fish sauce
• 2 teaspoons maple syrup
• 1 teaspoon ground turmeric
• 2 tablespoons olive oil
• 150g dried rice vermicelli noodles
• 1 Lebanese cucumber, sliced into matchsticks
• 2 cups icebergl ettuce, finely sliced
• ½ bunch each fresh mint & coriander, leaves picked
• ½ small red onion, thinly sliced
• 60g Cashews, gently crushed

• 1 long red chili, finely sliced
• 1 tablespoon maple syrup
• 2 tablespoons fresh lime juice, plus extra wedges to serve
• 1 tablespoon fish sauce
• 2 teaspoons sesame oil

Method

1. Place the chicken in a bowl and mix with lemongrass, fish sauce, maple, turmeric, olive oil and a pinch of salt and pepper. 
2. Heat a non-stick frying pan over a medium-high heat and cook the chicken for 3 minutes each side, or until cooked through. Set aside on a plate and keep warm. 
3. Meanwhile place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with kitchen scissors, drain and rinse with cold water and place onto a serving platter. Top the noodles with the cucumber, lettuce, coriander and mint. Mix all the dressing ingredients together in a bowl. Slice the chicken into big strips then gently mix into the noodles. Drizzle over the dressing and sprinkle with sliced onion,cashews and extra mint leaves.