Nam Jim Chicken Noodle Salad with Shaved Cabbage
Donal's Notes
Test your chillis for strength before you start. Make it as hot as you like, but this has lots of fresh elements and it’s a shame to go too hot and not be able to taste anything. I like it hot, but that’s not for everyone.
For the salad:
Instructions
To make the nam jim, peel the garlic, and roughly chop the green chillies and red chillies.
Roughly chop the coriander and mint leaves.
Process the cloves of garlic, red chillies, green chillies, coriander, mint, fish sauce, brown sugar, the zest and juice of the limes and olive oil in a food processor until smooth. Divide the nam jim sauce in half, keep half for the marinade and half for the dressing.
Put the chicken legs and half the nam jim in deep sided roasting tin. Toss to coat, season with salt and leave to marinate for at least 30 minutes but as long as overnight.
Preheat the oven to 190C, fan 170, gas mark 5. Transfer the marinated chicken to a roasting tin, skin side up. Roast for 30 minutes or until the chicken is cooked through and the skin has begun to turn golden. Meanwhile, begin making the salad, soak the vermicelli noodles in boiling water for 3-4 minutes. Drain and run under cool water until the noodles are separated.
To make the salad, shred the sweetheart cabbage, chop the carrot into matchsticks or use a julienne peeler. Peel and chop the mango into matchsticks.
Deseed and finely chop the green chilli. Finely slice the spring onions and roughly chop a handful of mint.
Simply put all the ingredients in a large bowl and toss together. Pour over the reserved dressing and use a ‘lifting’ motion to make sure the whole salad is dressed.
