John Myers
Poultry and Glass Noodle Salad with Pimentos De Padron
The perfect poultry and glass noodle salad with pimentos de padron recipe with a picture and simple step-by-step instructions.
- 100 g Glass noodles
- 400 g Chicken breast
- 2 Garlic cloves, finely grated
- 1 tbsp Raw cane sugar
- Peanut oil
- 2 tbsp Light soy sauce
- 1 Lime, zest and juice
- 1 Cucumber
- 4 middle Tomatoes
- 2 Birds-Eye chillies
- 1 bunch Leaf parsley, roughly chopped
- Honey
- Salt
- Pepper
- 200 g Pimentos de Padron
- Olive oil
- Coarse sea salt
- Scald the glass noodles with boiling water and let them steep for 15 minutes, then strain them over a sieve and drain well, put them in a salad bowl and cut into bite-sized pieces with the scissors several times.
- Cut the chicken breast into small cubes. Heat some peanut oil in a pan and fry the chicken cubes on all sides, add the grated garlic cloves and the tablespoon of raw cane sugar at the last minute. Then lift it out of the pan with a slotted spoon and pour over the glass noodles.
- Now add the soy sauce and stir well once. Rub the lime zest over it and add the juice and stir again. Peel and grate the cucumber and add. Quarter, core and drain the tomatoes, cut into small cubes and add them as well. Core, finely chop the chillies and add them too. Mix everything well.
- Now season with honey, salt and pepper and fold in the chopped parsley and cover in the refrigerator for at least 4 hours.
- Just before serving, let some olive oil get really hot in a tall saucepan, add some coarse sea salt and fry the pimentos on all sides. Then take it out of the pan and serve with the salad.
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