Summary

Ingredients

• 300 g skinless chicken breasts
• Oil for frying
• salt and pepper
• 50 g lass noodles
• 1 small mango (s), ripe
• 2 spring onion (s)
• 1 tablespoon mint leaves, fresh, chopped
• 1 tablespoon coriander leaves, fresh, chopped or flat-leaf parsley

For the dressing:

• 1 clove garlic, crushed
• 0.25 teaspoon ¼ ginger, grated
• 1 piece (s) chilli pepper (s) without seeds, finely chopped, amount depending on heat and taste
• 2 tablespoon sweet chili sauce
• 1 tablespoon fish sauce
• 0.5 tablespoon ½ soy sauce
• 1 teaspoon sugar, brown
• 0.5 ½ lime (s), organic, including the juice and the zest
• 2 tablespoon oil, neutral
• 0.5 teaspoon ½ sesame oil, dark

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Instructions

1. Rinse the meat, pat dry well, cut into strips and fry in the heated oil. Remove from the pan, season with salt and pepper and allow to cool.
2. Let the glass noodles soak in hot water according to the package instructions for about five minutes, pour into a sieve, drain well and allow to cool. Then cut the pasta into bite-sized pieces.
3. Peel the mango, cut the pulp from the stone and then into strips. Clean the spring onions, rinse and cut into rings.
4. For the dressing, mix the garlic, ginger, chilli and sugar with the sweet chilli sauce, fish and soy sauce as well as lime juice and zest well until the sugar has dissolved. Fold in the oils, season to taste and, if necessary, add seasoning.
5. Mix the salad ingredients and serve drizzled with the dressing.