Wednesday, July 23, 2008

Improvised rice noodle salad

Overall it's been a good day for home cooked food. Breakfast was kind of a variation on Eggs Benedict (well, any kind of poached-egg-on-English muffin combo): English muffin, split and toasted, topped with a slice of tomato, then a poached egg, and finished with a covering of chive cream sauce with a little cheddar cheese added (and black pepper).

For lunch I decided to make a rice noodle salad with more Panko chicken, since noodles are quick and we've run out of short-grain rice...

Panko chicken thighs (with basil): I just pounded out chicken thighs, coated each in an egg-and-water mixture, stuck basil leaves on each piece, then flour with salt and pepper, and finally a layer of panko, and shallow-fried in oil, about 4 minutes on a side (until golden brown and cooked through).

rice noodle salad:

-rice noodles, boiled, drained and rinsed to cool

-dressing: fish sauce, soy, grated ginger, a little rice vinegar, juice of half a lime, chopped bird's eye chiles (1-2 would probably be plenty). Amounts to taste, depending on how many people you're serving. Mix well to combine.

chopped fresh herbs, about a tablespoon each: basil, mint, cilantro

-salad: about a cup of beansprouts; one baby bokchoy, chopped

To serve: layer the vegetables on a large plate. Add the noodles. Top with sliced chicken (one breast or thigh per person). Sprinkle herbs over the entire salad and pour the dressing over, making sure the noodles get coated. Dig in.

I was kind of sweating it out over the chiles, but hey, it cooled me down!

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