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Warm Noodle Salad with Lemongrass Chilli Chicken and XO Sauce

Warm Noodle Salad with Lemongrass Chilli Chicken and XO Sauce

Our Sau Tao Taiwan style wide cut noodles are key to making this dish so good, they are lovely long ribbon noodles with crimped edges that are slightly chewy, taste great and look really funky. Mixed with some intense and spicy XO sauce and a little zingy Vietnamese nuoc cham, a salty, sour and sweet dressing made using fish sauce, rice vinegar, sugar, garlic, fresh chilli and lime juice, the combination is fantastic. I topped this salad with some grilled chicken marinated in our Karimix lemongrass chilli sambal paste, one of my favourite marinades for chicken.

The beauty about this warm salad is that you can pretty much add whatever you like, using up odds and ends from your fridge although plenty of fresh soft herbs is a must. I got my ridged grill pan on the go and cooked some slices of courgette and a quartered sweet heart cabbage. Using a julienne peeler (really useful kitchen gadget) I sliced up some carrot into thin matchsticks, mixed this with the courgette and added spring onions and plenty of fresh herbs, which I always have kicking about.

Another great thing about a warm salad is that as long as everything is vaguely warm, it's still a joy to eat, there's no pressure on timing lots of elements to come together all at once. In this case, just get everything prepared and then toss the hot noodles through everything. The heat of the freshly cooked noodles will warm everything for you.

Ingredients for Warm Noodle Salad with Lemongrass Chicken and XO Sauce
Serves 4

For the lemongrass chicken
600g Skinless chicken breasts
50g Lemongrass chilli sambal paste

For the noodles

260g Sau Tao Taiwan style flat noodles
5-6 teaspoons Way-On XO sauce with scallops (plus a little extra for drizzling)

For the salad

1 courgette, cut into rounds and chargrilled
1 small sweetheart cabbage, cut into quarters and chargrilled on all sides
3 carrots, peeled and cut into thin matchsticks
4 spring onions, finely sliced
100g of mixed salad leaves (spinach, rocket and watercress are good)
A handful of fresh coriander, roughly chopped
A handful of fresh mint, torn into pieces
A handful of fresh basil, torn into pieces
2-3 tablespoons Fussels cold pressed rapeseed oil

For the Nouc Cham

60ml fish sauce
30ml rice vinegar
1½ tablespoons caster sugar
1 clove of garlic, minced
30ml fresh lime juice (about 1 lime)
1 fresh red chilli, finely diced

1. Begin by combining the lemongrass sambal paste with the chicken. As with any marinade, the results are always improved by leaving for as long as possible, however, 20 minutes at room temperature will still work really well.

2. Make the nouc cham dressing by combining all the ingredients together.

3. Slice up the carrots and spring onions into a mixing bowl.

4. Slice the courgettes into rounds, toss in a little rapeseed oil and chargrill on both sides. Add the courgettes into the bowl with the carrots and spring onions. Then add all the soft herbs (keep a little of the herbs to garnish the bowls at the end) and the mixed salad leaves. Gently mix through and keep to the side.

5. Cut the cabbage into quarters, removing any tough outer leaves, coat with a little more rapeseed oil and chargrill on all sides. Once they are ready, remove from the pan and drizzle with a little of the nouc cham dressing.

6. Place the marinated chicken under a hot grill for 5-6 minutes, turning once during cooking. Once cooked through, keep warm to one side.

7. In a large pot of boiling water, cook the noodles for 3-4 minutes.

8. In a bowl large enough to hold all your noodles and salad ingredients, add in the XO sauce.

9. Once the noodles are cooked, remove using tongs straight into the bowl with the XO sauce. Mix the noodles and the sauce together, then add in the salad ingredients and the remaining nouc cham dressing. Gentle toss together before dividing between 4 bowls.

10. Slice the grilled chicken and place on top of the noodles along side the grilled cabbage and scatter over your remaining herbs. Drizzle with a little more XO sauce as you like.

Enjoy! And foodies don't forget to tag us on your social posts or leave a review here if you do make this at home.

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