Chicken Ginger/Cardamon Salad on Sweet Potato Noodles

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Chicken Ginger/Cardamon Salad on Sweet Potato Noodles
Tuesday, August 19, 2014 (lunch)

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  • Ground Chicken (about 350g)
  • 1 Zucchini, juleinned (or are those large matchsticks?)
  • Optional: 1 Small Carrot, grated
  • 1 Fresh Lime, juiced
  • Ground Green Cardamon 1-2 tsp
  • Fresh Ginger, (about 1/4 cup grated)
  • Salt to taste
  • Sweet Potato / Yam Noodles (about 250g)
  • Olive Oil (I used extra virgin, about 3 tsp)

Prepare/cut all the ingredients.

Mix the chicken with 1 tsp cardamon and half the lime juice, and about 1/4 to 1/2 tsp salt.I did this while the water was coming to a boil, and let it sit for all of about 5 minutes.

I started cooking by bringing a pot of water to a boil for the yam noodles since they take the longest.

Once the noodles were in the boiling water, I heated up my wok on medium heat. (Yes, I know that wok cooking usually requires super high heat. I’m using it more as a semi- nonstick frypan.) Add olive oil (I used about 3 tbsp) and shredded ginger. Fry for about 30 seconds then add the chicken. Mix around so the chicken doesn’t clump up. There should be enough moisture in the chicken that it will cook in its own steam, uncovered. Once the chicken is cooked, add in the zucchini. Stir fry until it begins to soften, then add the carrot. I only added carrot to give the dish a bit more colour variety. Adjust seasoning (salt and cardamon) and mix it well, then remove from heat. I cooked this on a single-burner induction hotplate so I just turned off the heat.

While I was working on the chicken/zucchini stirfry, I kept checking the noodles for doneness. When they were done, I drained them and portioned them into bowls without rinsing. After that I mixed the stirfry again and then laid it out on top of the noodles. Finish by pouring on the rest of the lime juice.

Other Notes:

  • I cut the zucchini by hand; carrots and ginger with a Benriner mandoline slicer using the medium comb.
  • This was supposed to be lunch for two people, but neither of us was able to finish; it would probably feed three.
  • This can be served hot, cold, or lukewarm. I didn’t time the cooking perfectly so the stirfry was done before the noodles. We had lukewarm stirfry on hot noodles.
  • From start to finish this took about 30 minutes, not including cleanup time.