Rice Noodle Curry Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g Kritharaki (noodles in rice form)
- 600 g chicken breast fillet (s), possibly inner fillets
- 3 tablespoon, heaped curry powder
- 3 tablespoon oil for frying
- Salt for cooking and seasoning
- 1 teaspoon, heaped curry paste, red or green
- 250 ml coconut milk (1 cup)
- 1 can mandarins (mandarin oranges), 75 g drained weight
- 1 cup sour cream (200 g)
- 1 glass mushrooms in slices (70 g drained weight)
Print Recipe
Pin Recipe Instructions
- Bring plenty of salted water to the boil and cook the rice noodles in it for about 10-15 minutes.
- In the meantime, cut the chicken into small cubes and fry briefly in oil. Add a little salt, the curry powder and the curry paste. Then deglaze with the coconut milk and bring to the boil briefly, not too long, so that the meat remains nice and tender.
- Now strain the rice noodles, rinse briefly with cold water and drain. Then place in a bowl, add all of the pan`s contents, add the mandarins with juice, the sour cream and the drained mushrooms without liquid. Mix everything together and season with salt.
- Let it steep for approx. 2 hours before serving.
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