Name: Chicken noodle salad with turmeric-lime dressing
Yield: 4
Ingredients: 2 skinless chicken breasts; 250 gm brown rice noodles (see note); 2 green mangoes, cut into julienne on a mandolin; 150 gm daikon, cut into julienne on a mandolin; 1 cup (loosely packed) bean sprouts; 2 red shallots, thinly sliced on a mandolin; 2 cups (loosely packed) soft herbs such as mint, thai basil and coriander; Coarsely chopped roasted cashew nuts, to serve; Turmeric-lime dressing; 100 ml lime juice, plus finely grated rind of 1 lime; 40 gm roasted cashew nuts; 20 gm fresh turmeric, coarsely chopped; 4 makrut lime leaves, stems removed, torn; 3 birdseye chillies, or to taste; 3 garlic cloves; 2 tbsp each fish sauce and coconut sugar

This dish recalls pad Thai but is far lighter and much simpler to throw together. The dressing also pairs beautifully with seafood straight off the barbecue.

Ingredients

2 skinless chicken breasts

250 gm brown rice noodles (see note)

2 green mangoes, cut into julienne on a mandolin

150 gm daikon, cut into julienne on a mandolin

1 cup (loosely packed) bean sprouts

2 red shallots, thinly sliced on a mandolin

2 cups (loosely packed) soft herbs such as mint, thai basil and coriander

Coarsely chopped roasted cashew nuts, to serve

Turmeric-lime dressing

100 ml lime juice, plus finely grated rind of 1 lime

40 gm roasted cashew nuts

20 gm fresh turmeric, coarsely chopped

4 makrut lime leaves, stems removed, torn

3 birdseye chillies, or to taste

3 garlic cloves

2 tbsp each fish sauce and coconut sugar

Method

1.Place chicken in a large saucepan, cover with cold water, bring to the boil and simmer until chicken is firm to the touch (8-10 minutes). Remove chicken from pan, reserving poaching liquid in saucepan, and refrigerate briefly to cool.

2.Meanwhile, for turmeric-lime dressing, process ingredients in a small food processor until smooth and season to taste.

3.Bring poaching liquid back to the boil, add noodles and cook until al dente (4-5 minutes). Drain, rinse under cold running water and drain again. Arrange on a platter with mango, daikon, bean sprouts and shallot. Shred chicken over the top, drizzle with dressing to taste and serve scattered with herbs and cashew nuts.

Brown rice noodles are available from select health food shops.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles