Glass noodle salad with fish sauce and poached chicken breast

Ingredients for 1 servings:

• 100 g chicken breast
• salt and pepper
• 2 garlic cloves
• 1 piece(s) ginger root
• 1 liter chicken broth for poaching
• 1 carrot(s)
• 50 g sugar snap peas
• 100 g glass noodles
• 50 g soy sprouts
• 1 bunch of spring onions
• 1 chili pepper(s)
• 2 tbsp sugar, brown or maple syrup
• 2 tsp Gochugaru (Korean chili powder) or chili flakes
• 2 tbsp peanut oil
• 2 tbsp sesame oil (optional)
• 1 tbsp fish sauce
• 2 stalks of coriander
• 1 lime(s), juice
• 2 tsp, sifted sesame seeds
• 1 handful of peanuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Finely chop the garlic, ginger, and cilantro. Slice the spring onions and chili pepper into rings. Peel the carrot and cut into fine julienne strips. Season the chicken breast with salt and pepper. Boil half of the ginger and garlic in the broth. Add the chicken and poach for about 10 minutes, until tender. Then cut into bite-sized pieces. Meanwhile, blanch the carrots and snow peas and soak the glass noodles in hot water for about 5 minutes. Place the remaining garlic and ginger, along with the spring onions, chili peppers, brown sugar (or maple syrup), and gochugaru (or chili flakes), in a bowl. Mix the peanut oil with the sesame oil and heat briefly until very hot. Then pour the hot oil over the ingredients in the bowl. Add the fish sauce. Add the drained glass noodles, carrots, snow peas, cilantro, sprouts, and chicken to the bowl with the dressing and fold in. Garnish with sesame seeds and peanuts and drizzle with freshly squeezed lime juice.