8 deboned chicken thighs with the skin on
2 tbsp NOMU Oriental Rub
1 tbsp NOMU Sea Salt
A glug of vegetable oil
250g egg noodles, cooked
1 tbsp sesame oil
Handful fresh mint, coriander & chives
Handful tatsoi and/or baby spinach
16 snow peas, cut on the diagonal
8 spring onions, cut on the diagonal
8 baby corn, cut in half
Half a cucumber, sliced into ribbons
Handful bean sprouts
CARAMELISED LIMES:
2 limes, cut in half
1 tbsp sugar
DRESSING:
3 tbsp sesame oil
2 tsp fish sauce
1 tbsp sugar
Juice of 1 lime
NOMU Sea Salt, to taste
Cut the limes in half, dip the cut side in sugar and caramelize in a hot frying pan. Set aside.
In a pestle and mortar, pound together the NOMU Oriental Rub and Sea Salt before rubbing liberally over the chicken. Leave for 30 minutes before frying the thighs, skin-side down in a hot pan until very crispy. Once the chicken is almost cooked through, about 3 minutes, flip onto the other side and cook for 1 minute. Remove the chicken from the pan and allow to rest for 5 minutes before slicing.
For the dressing, mix together all the ingredients and season to taste.
Dress the noodles with sesame oil and toss together with the herbs, leaves, snow peas, spring onion, baby corn, cucumber and sprouts. Arrange in 4 salad bowls with the sliced chicken and caramelized lime.
8 deboned chicken thighs with the skin on
2 tbsp NOMU Oriental Rub
1 tbsp NOMU Sea Salt
A glug of vegetable oil
250g egg noodles, cooked
1 tbsp sesame oil
Handful fresh mint, coriander & chives
Handful tatsoi and/or baby spinach
16 snow peas, cut on the diagonal
8 spring onions, cut on the diagonal
8 baby corn, cut in half
Half a cucumber, sliced into ribbons
Handful bean sprouts
CARAMELISED LIMES:
2 limes, cut in half
1 tbsp sugar
DRESSING:
3 tbsp sesame oil
2 tsp fish sauce
1 tbsp sugar
Juice of 1 lime
NOMU Sea Salt, to taste
Cut the limes in half, dip the cut side in sugar and caramelize in a hot frying pan. Set aside.
In a pestle and mortar, pound together the NOMU Oriental Rub and Sea Salt before rubbing liberally over the chicken. Leave for 30 minutes before frying the thighs, skin-side down in a hot pan until very crispy. Once the chicken is almost cooked through, about 3 minutes, flip onto the other side and cook for 1 minute. Remove the chicken from the pan and allow to rest for 5 minutes before slicing.
For the dressing, mix together all the ingredients and season to taste.
Dress the noodles with sesame oil and toss together with the herbs, leaves, snow peas, spring onion, baby corn, cucumber and sprouts. Arrange in 4 salad bowls with the sliced chicken and caramelized lime.
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41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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