Chinese cabbage is a delicious, versatile vegetable of which the curled tops are great in a salad.
Don’t let the long list of ingredients deter you, everything is from the shopping list asigned to this weekly menu, plus a couple of pantry items. The ingredients are Asian, hence the “Asian-ish” in the name of this salad, but don’t expect you will get anything similar in Thailand.
If you are following the budget challenge menu and order, bake the chicken for the club sandwich wrap and soup now as well, this saves you the time tomorrow.
- 35 gr noodles
- 1/4 tsp sunflower oil
- 1/4 tsp soy sauce
- 110gr chicken breast
- 1/2 tsp sunflower oil
- 1/3 chili pepper
- 1/2 spring onion
- 1 tsp coriander
- pinch of salt
- 1/2 tsp (rice)vinegar
- 1 tsp sunflower or sesame oil
- 80 gr curled part of Chinese (Napa) cabbage
- 1/3 cucumber
- 1 small carrot
- 8 cherry tomatoes
Serves 1 as part of the Budget Challenge
Cook the noodles according to package instructions. Rinse under cold water. Mix the oil and soy sauce and toss the noodles with this mixture.
Cut the chicken lengthwise in 1cm thick pieces. This avoids that you have to turn 15 small pieces in the pan when baking. Heat 1/2 tsp of oil in a frying pan and bake the chicken on high flame in 2.5min brown. Turn the pieces and bake for 1.5 minutes or until júst cooked through.
Leave to cool while you prepare the salad.
Chop the chili, spring onion and coriander finely. Mix with the salt, vinegar and oil.
Rip the Chinese cabbage into pieces. Cut the cucumber and carrot into small matchsticks. Or go wild with a spiraliser or coarse grater. Halve the tomatoes.
Combine the vegetables in a bowl and toss with the dressing. Rip the chicken into pieces and toss the chicken and noodles with the salad.