| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Food networ, Food5 | 4 | Servings | |
INGREDIENTS
| 1 1/4 | Chicken stock | |
| 4 | 175 g chicken breasts | |
| skinned and boned | ||
| 4 | T | Water |
| 4 | T | Sugar |
| 1 | Vanilla pod, cut in half | |
| lengthways | ||
| 1 | T | Dijon mustard |
| 2 | T | White wine vinegar |
| 2 | Egg yolks | |
| 2 | T | Olive oil |
| 1 | Fresh red chilli, seeded and | |
| finely | ||
| chopped | ||
| 1 | T | Fresh chives, chopped |
| 350 | g | Angel-hair noodles |
| 1 | T | Olive oil |
| 1 | Mango, skinned flesh cut | |
| into small chunks | ||
| 1 | Fresh green chilli, seeded | |
| and finely | ||
| 115 | g | Mangetout, topped tailed |
| and | ||
| shredded |
INSTRUCTIONS
In a large saucepan bring the stock to the boil. Add the chicken breasts and simmer gently until they are tender and cooked through, about 10 minutes. Meanwhile, make the dressing. In a small pan boil the water, sugar and vanilla pod together for about 5 minutes until the liquid is slightly syrupy. Remove the pan from the heat and carefully take out the vanilla pod. (This can be rinsed, dried and used in another recipe - they are far too expensive to waste!). Whisk in the mustard, white wine vinegar and egg yolks, followed by the olive oil, half the chilli and the chives. Cover the pan and keep it warm. Put the noodles in a mixing bowl, pour boiling water over them and leave for 2-3 minutes. This is all the cooking they need. Heat the olive oil in the frying pan and saute the mango, chilli and mangetout. Drain the noodles and add them to the mangetout mixture. Arrange the noodles on a serving dish and lay the poached chicken on top. Drizzle over the tangy chilli and chive dressing. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 451
Calories From Fat: 181
Total Fat: 20.2g
Cholesterol: 173.6mg
Sodium: 768.3mg
Potassium: 766mg
Carbohydrates: 28.1g
Fiber: 2.4g
Sugar: 18.1g
Protein: 39g