Soy Spiced Poached Chicken Breast & Glass Noodle Cashew Nut Salad
1/4 packet glass noodles
1/4 cup roasted unsalted cashew nuts
Coriander
1/4 mung beans
Snow pea shoots
1 tsp sesame oil
1 red chili
1 clove garlic
1 lime
1 star anise
1 cinnamon quill
3 cloves
1 orange
200ml reduced salt soy sauce
1.5 litres water
1 lemon
Place the reduced salt soy sauce, water, cinnamon quill, garlic cloves, star anise, orange, lime and ½ the red chili in a large pot and bring to the boil. Place Lean & Lite chicken breast fillets into the stock and simmer gently for 8 – 10 minutes, or until breast is cooked.
Once cooked, remove the chicken breasts from the stock and keep warm.
To prepare the glass noodles, bring a large pot with salted water to the boil and cook for 2 minutes – no longer as the noodles will over cook. Refresh the noodles in ice cold water then drain well.
Once the noodles are drained; mix with chopped coriander, mung beans, snow pea shoot, sliced ½ red chili and sesame oil. Lastly mix in chopped roasted unsalted cashew nuts and season with cracked pepper & the juice of ½ a lemon.
