MUMBAI: Flash-fried chicken strips and fresh lemon dressing puts a healthy spin on the much-loved noodle salad.
Method: Combine the chicken, lemongrass, lemon rind, turmeric, half the chilli and 2 tablespoons lemon juice in a shallow glass bowl.
Cover and place in the fridge for 30 minutes to marinate.
Cook the noodles following the packet directions or until tender.
Drain.
Refresh under cold running water.
Heat a large wok over high heat and spray with oil.
Stir-fry the chicken for 2-3 minutes or until golden brown and cooked through.
Transfer to a large bowl.
Add the noodles, onion, sugar snap peas, cabbage, tomato, mint and coriander to the chicken.
Combine fish sauce, sugar, remaining chilli and 2 tablespoons lemon juice in a small bowl.
Stir until sugar dissolves.
Add the dressing to the salad.
Gently toss to combine.
Serve warm. (Agencies)
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