Smoked chicken and litchi rice noodles
June 22, 2012 in Woolies Pantry
I was never a big fan of smoked chicken breasts in the past, but that’s probably because I usually ate them on a sandwich without anything to make them more exciting. There are plenty of things that are delicious nestled between two thick slices of fresh bread: egg mayonnaise with super-thin slices of cucumber, thick lashings of crunchy peanut butter with strawberry jam, or good old ham with butter and English mustard. Most ingredients need the right combination to turn them into magic.
I’ve learnt to appreciate smoked chicken by thinking out of the box and pairing it with something a little different, such as spicy chorizo. The sweet, smoky flavour of the chicken goes beautifully with the robust spicy flavours of the chorizo. I also love eating it on home-made pizza bases topped with torn mozzarella, lots of freshly chopped chilli, finished off with scoops of creamy avocado and a pile of peppery rocket. Now that’s the magic I was talking about – with the support of other simple flavours, this makes for a mean combination.
Sweet fruit such as litchis, watermelon or strawberries work wonders with smoked chicken breasts. Perhaps it’s the different types of sweetness that complement each other.
I love the sweet and salty flavours of this Asian-inspired noodle dish. I enjoy all kinds of noodles: these rice noodles are thick, perfect for gathering up all of the flavours and juices of this dish.
Here is what you will need for my Smoked chicken and litchi rice noodles:
- 2 carrots, cut into thin battons
- 200g rice noodles, cooked
- 2 t fish sauce
- t sesame oil
- 2 smoked chicken breasts, sliced into bite sized pieces
- 4 purple salad onions, thinly sliced
- Litchi’s, to serve
- Fresh mint, to serve
- Simply toss all the ingredients together. You can also try experimenting with strawberries and watermelon when they come into season, they’re fantastic in this dish, too.
Remember to visit Woolworths The Pantry for more ideas and recipes.
Consultant Food Editor, Woolworths TASTE