Dick Clerkin's Football Noodles
"My GAA Winning Taste of Summer is Chicken Noodle Salad - easy to make during a hectic training schedule and ideal for BBQs and picnics."
4 people
10 minutes
40 minutes
Ingredients
- 0 - Black Pepper
- 1 - Red Pepper chopped
- 1 tbsp Rice Vinegar
- 4 - SuperValu Cooked Noodles
- 0 - SuperValu Courgette diced
- 4 - SuperValu Fresh Chicken Fillets (approx 150g each) butterfly cut
- 2 tbsp SuperValu Fresh Coriander chopped
- 1 - SuperValu Lemon juice & zest
- 0 - SuperValu Mixed Salad Leaves
- 100 ml SuperValu Olive Oil
- 0 - SuperValu Salt to season
- 1 tbsp SuperValu Sunflower Oil
- 2 tbsp SuperValu Sweet Chilli Jam
Method
- Pour the oil into a glass bowl and add the lemon juice and zest. Add the chicken and sprinkle with the chopped coriander.
- Allow to marinade for 30 minutes if possible. Place a griddle pan over a medium heat and add the marinated chicken fillets, cook for 6 – 8 minutes each side, depending on thickness.
- Allow to rest before slicing.
- Meanwhile prepare the noodle salad. Blanch and refresh the noodles. Preheat a wok, and drizzle 1 tbsp of sunflower oil, add the vegetables and Stir-fry for 2-3 minutes until warmed and softened slightly but still retaining their colour and slightly crisp. Season with salt and pepper. Allow the vegetable mixture to cool down completely.
- Mix the vegetables into the blanched and refreshed noodles. Stir in the chilli jam and rice vinegar and Season accordingly.
- To serve, divide the noodle salad between 4 plates and add the sliced chicken on top. Sprinkle with some fresh coriander if desired. Serve immediately.
Also more commonly known as “Pan Seared Chicken Noodle Salad”! Take a picture of your attempt and share using #SVwinningtaste or enter online to be in with a chance of winning great prizes!
