Thai Style Steamed Chicken With Noodles
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photo by Neonprincess
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![photo by Neonprincess](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/18/77/10/picWXG4LO.jpg)
![photo by Neonprincess](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/18/77/10/picd7Uw5L.jpg)
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 -6 large swiss chard leaves
- 4 chicken breast fillets
- 2 kaffir lime leaves, shredded finely
- 2 small fresh red Thai chile, sliced thinly
- 1 tablespoon lemongrass, finely chopped (or minced)
- 500 g fresh rice noodles (1 lb)
-
Sweet chilli dressing
- 1⁄4 cup sweet chili sauce
- 2 teaspoons fish sauce
- 1 tablespoon lime juice
- 1 garlic clove, crushed
- 2 tablespoons fresh coriander, finely chopped (cilantro)
directions
- Drop swiss chard leaves into a pan of boiling water, drain immediately, then dip into a bowl of iced water until cold. Drain well.
- Place a chicken fillet on a swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap swiss chard leaf around chicken to enclose (you may need more than one leaf if they aren’t large enough).
- Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over a wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through.
- Meanwhile, place noodles in a large heatproof bowl, cover with hot water and stand for 5 minutes; drain.
- To make sweet chilli dressing combine all ingredients in a small screw-top jar and shake well.
- Toss half of the sweet chilli dressing through the noodles. Slice the chicken in thick slices and serve with noodles and remaining sweet chilli dressing.
Questions & Replies
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RECIPE SUBMITTED BY
Neonprincess
Australia