Coconut chicken and rice noodle salad
2 clove(s), crushed
2 tsp, finely grated
Pure coconut water
1 cup(s), (250ml)
Light canned coconut milk
¼ cup(s), (60ml)
Skinless chicken breast
2 medium, fat trimmed (buy 2 x 250g)
2 tbs, (white)
3 medium, cut into thin match sticks
Paw paw or papaya
200 g, (green) cut into thin match sticks
Dry rice noodles
2 cup(s), (180g)
120 g, halved
- Combine garlic, ginger, coconut water and coconut milk in a medium saucepan and bring to the boil. Reduce heat and add chicken. Simmer, covered, for 10 minutes. Remove from heat and set aside, covered, for 20 minutes. Remove chicken from poaching liquid and thickly slice. Cover to keep warm. Bring poaching liquid to the boil over high heat. Reduce heat and simmer, uncovered, for 8–10 minutes or until thickened.
- Meanwhile, combine vinegar, sugar and salt in a large bowl and stir until sugar has dissolved. Add carrot and papaya and toss until combined. Set aside for 20 minutes.
- Prepare noodles following packet instructions or until just tender. Drain.
- Add bean sprouts, tomatoes, coriander, mint and noodles to papaya mixture. Toss gently to combine. Serve noodle salad with chicken and drizzle with coconut sauce.