Cook the noodles in lightly salted water according to the instructions on the packaging, after cooking use a colander and rinse the noodles with cold water.
Cut the chicken in smaller portions and fry them in oil for about 15-20 minutes. Add the chopped garlic and half of the chili pepper slices in the last stage of frying (last 5 minutes).
Scrub the carrot and slice in julienne style.
Keep an amount of leaves aside to use them as a plate, then chop the remainder of the bok choy in small chunks.
Peel the mango and cut it into little cubes.
The soy dressing: Prepare by mixing the soy sauce, juice of the lime and half of the chili pepper slices and brown sugar in a small bowl.
Combine the dressing with the noodles, carrot, bok choy and mango.
Place a bok choy leaf on each plate, divide the noodle salad over the leaves and serve with the cooked chicken on top. Garnish with cashew nuts and coriander!
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