Nutty Chicken Noodle Hot Salad Recipe
Something a Little Different
I had a friend and her husband coming to lunch. It was close to his birthday, so I wanted to make something just a little different, but as we're all growing older, we each have special diets.
What could it be? On scouring the freezer, I found I had two chicken breasts (for three people?) and a packet of frozen vegetables. There were carrots and a variety of fresh vegetables in the refrigerator, that part was fine. My pantry yielded rice noodles for two, plus a variety of sauces and seasonings, peanut butter and blanched almonds. There was plenty of self-seeded parsley in the garden.
Earlier in the morning I had been engrossed for far too long on my latest book, which I had self-published—and I was finding it most frustrating. I had already had good sales and decided to put it on CreateSpace. The problem was that my sizes did not fit their specifications, so in the end I sent it to a site that claimed to be able to prepare it, explaining that I just wanted it resized. It came back with so many unwanted alterations, that after some revisions—and somewhat poorer, I gave up and decided to do it myself, but some of the changes had been embedded and were difficult (with my small computer savvy!) to alter back to the original.
Anyway, time was going on and I needed to stop and do something in a hurry about lunch.
- Rice noodles because they are gluten-free.
- Garlic-infused olive oil: suitable for people on a FODMAP diet.
- Vegetables suggested for a FODMAP diet.
- Ingredients that were also suitable for diabetics.
- ½ cup Organic Peanut Butter, (The crunchy one)
- ½ cup Blanched, skinned almonds, Roughly chopped
- 3 tablespoons Apple Cider Vinegar
- 3 tablespoons Sesame Oil
- Salt and pepper, To taste
- 2 blocks Rice Noodles
- 1 medium pot Boiling water
- 1 tablespoon Cobden Organic Olive Oil, Garlic Infused
- 1 cup Carrot, Grated on largest section of grater
- 1½ cups Mixed Vegetables, Frozen
- ¾ cup Parsley, chopped
- 2 Chicken Breasts, Good-sized
- 2 tablespoons Cobden Organic Olive Oil
Step One: The Nutty Sauce
- In a bowl, add the first five ingredients: peanut butter, chopped almonds, vinegar, sesame oil and seasoning.
- Mix together well.
- Taste and season further if needed. Add more vinegar and oil if too thick.
- Set it aside.
The ideal would be to prepare it beforehand and refrigerate until it is needed.
Step Two: The Rice Noodles
- Turn off the heat under the pot of boiling water.
- Add about a tablespoon of garlic infused olive oil.
- Add noodles and leave for a moment.
- Gently separate noodles with a fork.
- Leave it for a few moments while you grate the carrot. Again, the carrots can be prepared beforehand, sprinkled with lemon juice to retain their colour and be refrigerated until needed.
- Separate the noodles again with a fork, tip into a large sieve or colander, drain
- Set aside.
Step Three: The Chicken Breasts
At least I had thawed these the night before!
- Slice the chicken breasts into medallions that are thick enough to ensure that they stay together and do not crumble when cooked.
- Add the garlic-infused olive oil to a wide, deepish pan and heat.
- Add the medallions and ensure they sit flat on the pan.
- Cook for a couple of minutes, turn chicken over, cook for another couple of minutes until slightly browned, turn back and lightly brown the first side.
Step Four: Combine the Ingredients
- Add the sauce to the cooked chicken medallions and heat until bubbling gently.
- Add frozen vegetables and fold gently into mixture until thawed.
- Turn off the heat.
- Add the noodles, parsley and carrot, and gently combine.
Garnish with more parsley and serve immediately.
Nutritional facts? I have no idea of the percentages, but it tasted good, was healthy and suitable for all our diets—and was voted fine by my guests.
For those who like a little extra zing, and whose diets allow it, add a few chillies or some cayenne pepper.
This time my photos were done in haste and are not so good, but the resultant dish was tasty and you might enjoy it, too. Try it and let me know what you think.
P.S. I served it with a choice of Berri Grape Juice or sparkling water in pretty glasses. For dessert we had Sylvanberries, part of my last harvest from my garden, served with Liddells Lactose Free Light Thickened Cream and caster sugar sprinkled from my antique sugar castor—for those who needed sweetening. We finished with English breakfast tea, coffee or dandelion tea and an enjoyable time spent with my friends' photo albums from yesteryear.