| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Food networ, Food5 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
l |
Chicken stock |
| 4 |
|
175 g chicken breasts; skinned and boned |
| 4 |
tb |
Water |
| 4 |
tb |
Sugar |
| 1 |
|
Vanilla pod; cut in half |
|
|
; lengthways |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
White wine vinegar |
| 2 |
|
Egg yolks |
| 2 |
tb |
Olive oil |
| 1 |
|
Fresh red chilli; seeded and finely |
|
|
; chopped |
| 1 |
tb |
Fresh chives; chopped |
| 350 |
g |
Angel-hair noodles |
| 1 |
tb |
Olive oil |
| 1 |
|
Mango; skinned, flesh cut |
|
|
; into small chunks |
| 1 |
|
Fresh green chilli; seeded and finely |
|
|
; chopped |
| 115 |
g |
Mangetout; topped, tailed and |
|
|
; shredded |
INSTRUCTIONS
DRESSING
NOODLES
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.
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