Nam Jim Chicken Noodle Salad with Shaved Cabbage
Ingredients
- 8 cloves garlic
- 3 green chilli
- 3 red chilli reduce to one and a half if you would prefer a slightly less spicy version
- 75 g fresh coriander
- 75 g fresh mint
- 90 ml fish sauce or alternatively use soy
- 1½ tbsp brown sugar
- 6 lime
- 3 tbsp olive oil
- 6 free-range chicken leg skin on
For the salad:
- 195 g vermicelli noodles sometimes known as glass noodles
- ¾ head sweetheart cabbage
- 1½ carrot
- 1½ mango small
- 1½ green chilli
- 9 spring onion
- large handful fresh mint
Equipment
Food processor
Large bowl
Oven dish
Scissors
Chopping board
Chopping knife
Tongs
Julienne peeler
Spatula
Zester
Measuring jug
Measuring spoons
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.
- Take scissors to your noodles at this point, cutting them into shorter length and making them a little more manageable to eat.
- 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.
- Remove the chicken from the oven and serve alongside the noodle salad.
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.
Nutrition
Calories: 471kcal