Spicy chicken noodle salad

Ingredients

For the dressing

• 150g/5oz palm sugar
• 150ml/5fl oz fresh lime juice
• 1 tsp fish sauce
• 2.5cm/1in piece fresh root ginger, grated
• 5 lime leaves
• 1 lemongrass stalk, chopped
• 1 garlic clove, crushed
• 1 red chilli, chopped

For the breadcrumbs

• 125g/4oz panko breadcrumbs
• 1 tsp chilli flakes
• salt and white pepper
• pinch ground star anise

For the salad

• 2 chicken breasts, cut into strips
• vegetable oil, for frying
• 1 mooli, grated
• 1 carrot, grated
• 1 pak choi, finely sliced
• 3 spring onions, sliced
• 125g/4oz rice noodles, cooked
• small handful chopped fresh coriander

Method

1. For the dressing, place the palm sugar, lime juice and fish sauce in a saucepan and bring to the boil, stirring until the sugar has dissolved.

2. Add the grated ginger, lime leaves, lemongrass, garlic and chilli and return to the boil. Remove the pan from the heat and allow to cool. Strain the mixture through a sieve.

3. For the breadcrumbs, mix together all the ingredients in a bowl.

4. Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended).

5. Coat the chicken strips in the breadcrumbs and deep-fry for 3-4 minutes, or until golden-brown and the chicken is cooked through. Remove the chicken from the oil with a slotted spoon and set aside to drain on kitchen paper.

6. Mix the mooli, carrot, pak choi, spring onions and noodles together in a bowl. Add the dressing, to taste and mix together until well combined.

7. Divide the salad among serving bowls, top with the chicken pieces and sprinkle over the coriander.