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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
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for food we have see like rice paper roll, yummy! salads, chicken and noodle in roll! mmmm put to noodles having love, will make for a warm. Ingredients:
2 (about 380g) single chicken breast fillets, trimmed |
8cm piece fresh ginger, sliced |
35g rocket leaves, washed, dried, roughly chopped |
1 bunch fresh coriander, leaves picked, washed, dried, roughly chopped |
100g dried soba (buckwheat) noodles |
2 tsp wasabi powder |
2 tsp water |
1 tbs sweet chilli sauce |
1 tbs soy sauce |
8 round (23cm-diameter) rice-paper sheets |
6 radish bulbs, washed, sliced |
25g (1/2 cup) fried shallots (maesri brand) |
soy sauce, to serve |
Directions:
1. Half-fill a medium saucepan with water. Cover and bring to the boil over high heat. Reduce heat to low. Add chicken and ginger and simmer, uncovered, for 25 minutes or until chicken is just cooked through. Transfer chicken to a plate and set aside for 10 minutes to cool. Shred and place in a large bowl with the rocket and coriander.
2. Meanwhile, cook noodles in a medium saucepan of salted boiling water for 5 minutes or until tender. Drain and refresh under cold running water.
3. Place wasabi powder and water in a jug and stir until smooth. Add sweet chilli sauce and soy sauce and stir until combined. Drizzle over chicken mixture and gently toss to combine.
4. Soak 1 rice-paper sheet at a time in a shallow dish of warm water for 10 seconds. Drain on paper towel and transfer to a clean work surface. Place 3 slices of radish down the centre. Top with approximately 1 Ã?Â1/2 tablespoonfuls of chicken mixture, some noodles and sprinkle with some of the fried shallots. Fold in sides and roll up to enclose filling. Transfer to a tray. Repeat with remaining rice-paper sheets, chicken mixture, noodles and fried shallots. Serve with soy sauce.
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