Super Tasty Spicy chicken and noodle salad
Begin by making the peanut sauce. Place the peanut butter, soy sauce, 1 tbsp of the lime juice, caster sugar, 1 tbsp toasted sesame oil, chilli and garlic into a food processor with 3 tbsp cold water. Puree and pour into a bowl. Finely shred the chicken breasts and mix into the dressing. Set aside.Finely slice the red pepper, cucumber, carrot and spring onions. Place in a large mixing bowl with almost all the coriander leaves.
* 70g chunky or smooth peanut butter
* 20ml Kikkoman soy sauce
* 3 tbsp lime juice
Sweet and Sour Fish
Dlean, rinse and discard the head of the fish, then score the skin diagonally on both sides. Coat fish lightly on both sides with 1 tablespoon cornflour, shake off any excess. Heat oil in a wok over medium heat and fry the fish approx. 7 - 8 minutes or until crisp and brown on both sides. Remove and set on a large platter
Ingredients:
*2 Medium-sized fish - snapper, sea bass black pomfret
*220 g Cherry tomatoes
*120 ml Vegetable oil
*3 tbsp Water
*2 tbsp Shallots, chopped
