Crispy Thai Chicken
and
Noodle Salad
  
   200 gm chicken; breast, tenderloins or thighs, cut into strips
1 egg white
1 tbsp French Maid crispy seasoned coating
2 tbsp cornflour

Mix all 4 ingredients, cover and let marinate for one hour.

1 x 200 gm Hokkien noodles

Dressing
2 tbsp French Maid coriander, ginger & lime dressing
tsp French Maid chicken salt seasoning
tsp French Maid lemon pepper seasoning
tsp French Maid crushed ginger
tsp sesame oil
Juice of lime or lemon
each red & yellow capsicum, deseeded & finely sliced
Fresh coriander

Mix all ingredients.

  
   Bring a small pot with water to the boil, add a little salt and place the noodles into it.
Turn the heat off a let stand for a couple of minutes.
Meantime heat a shallow pan with oil and fry the chicken pieces until cooked and golden brown, alternatively deep fry.
Drain the noodles and toss with the dressing.
Arrange in suitable dishes and top with the fried chicken pieces.

Makes two light meal portions

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint