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A dish born ultimately from what we had in our fridge - take a bit of this and that and WHAM! You have lunch. There is no fault in getting your inspiration from whatever you may have. Thus, you are also more than welcome to make it your own, with whatever you happen to have in the fridge, but the trick is just to keep in mind what you feel like having and not making it to complicated.
For 2 people you need:
Two skinless chicken breasts
100g noodles
Two handfuls Rosa tomatoes, cut in half
Handful sugar snap peas
One corn/mealie, cooked and corn removed from cob (alternatively use ½ cup drained tinned corn)
Half a pineapple, roughly cut into squares
To make the dressing:
2T Soya sauce
2T olive oil, plus an extra 4T to fry the chicken
2T Sesame seed oil
1T Honey
Juice of half a lemon
Half a chilli, chopped finely
A few sprigs of mint, chopped
Sesame seeds
How to make the magic happen:
Take out the plate you would like to serve it in. Take out a two pots and fill with water to cook the corn and the noodles separately. While the water comes to the boil, take out a pan and heat it up, pour in a few tablespoons of olive oil and fry the chicken breasts over a medium to low heat, for about 8-10 minutes. To check if it is done, insert your knife in the middle, hold for 10 seconds and if you take it out, the tip should be hot to the touch of your lip. Place the corn in the boiling water and cook for 10 minutes. The noodles should cook for about 1-2 minutes, depending on the instructions on the packet. Drain the noodles and transfer to your serving plate. With you hands, tear the chicken into chunks and top it onto the noodles, follow with the peas, tomato, corn, pineapple, and then mix up everything for the dressing and toss into the salad. Serve immediately or refrigerate until you are ready. It is a great salad, not to fussy take to school/work in a lunchbox!
