|
RECIPES OF BURMA |
Spicy
Chicken, Squid and Noodle Salad
Ingredients |
|
3
whole
6
oz
4
oz
1
head
1/4
head
1
medium
1
1/ cups
1
1/2
cup
|
Chicken breasts
(skinned)
Small squid (dressed) (cut into rings)
Bean threads (wun sen)
Bibb lettuce
Romaine lettuce (torn)
Red onion (slivered)
Bean sprouts
Cucumber (peeled, seeded and thickly sliced)
Chicken broth
Tomato wedges
Lime wedges
Mint (or fresh basil) for garnish |
|
Marinade |
|
|
2/3
cup
1/2
cup
5
tsp
2
cloves (large)
1
1/2 tsp
5
tsp
1
1/2 tbsp |
Fresh lime juice
Fish sauce (nam pla)
Ginger (minced)
Garlic (pressed)
Thai hot sauce (sriracha chilli sauce) (adjust to taste)
Sugar (adjust to taste)
Basil (or mint or coriander) (minced) |
Method
- Mix all the ingredients of the marinade well and set aside
- Preheat
the broiler and grill the chicken breasts till they start to get golden
on the outside and are about half cooked through
- Slice the chicken into
strips as thin as possible
- Blanch the squid in a large pot of boiling
water for 1-2 minutes, until it turns completely white then drain and rinse
with cold water
- Combine squid, chicken and marinade and let it sit for
1 hour at room temperature or 3 hours in the fridge
- Soak the bean thread noodles in warm water until they are soft,
for about 10 minutes
- Drain immediately and rinse with cold water
and set aside
- Heat the chicken broth in a skillet, add the bean threads, and cook,
stirring, until they are translucent, for about 1-2 minutes
- With a slotted
spoon, transfer the marinated squid and chicken to the noodles in the
pan and stir them into the noodles
- Line a platter with half the Bibb lettuce leaves
- Tear the remaining
leaves and mix them with the romaine lettuce
- Layer the torn lettuce,
red onion, bean sprouts, and cucumber over the Bibb lettuce
- Heap the
noodle mixture in the center of the vegetables and sprinkle dressing all
over
- Alternate wedges of tomato and lime around the edge of the mound
and garnish the platter with the mint or basil
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