My little herb garden on my balcony is thriving! I only have mint, coriander and a chilli plant (the rocket never survived) but it is a start. My chilli plant even has a few flowers so hopefully i will see some chilli’s soon. One of the main reasons why I decided to do a herb garden is the amount of packaging grocery stores use to package herbs is amazing. 30 grams of basil, parsley or coriander comes in a plastic box, probably transported from across the country. It seems like such as waste.
There is also nothing more satisfying than picking your own produce from your own garden. Although I am only growing three things, it is a start and I have big plans for whenever I eventually move out of my flat and get a place with garden. But for now, I am just going to expand my little balcony herb garden, with my next editions being parsley and basil.
Now, some exciting news. I have finished my last exams EVER! Yay! Such a great feeling waking up this morning and knowing that I don’t have to open any books and learning anything (until Monday when I have to start working on my thesis).
My fellow classmates and I celebrated last night after our exams and by lunch time today I was absolutely craving something fresh, healthy and fitting for the perfect summer weather Cape Town is experiencing.
So I made the same Asian Chicken Noodle Salad that I have had 3 times in the last week (it’s that good!). Its full of delicious asian flavours of soya sauce, fish sauce and chilli, balanced by the vibrant corn, red cabbage, mint (from my herb garden) and smooth avo, topped with delicious toasted sesame seeds.
Honestly, one of the most delicious meals, perfect for summer. Even my dad, who can be hard to impress with new things, loved it.
Asian Chicken Noodle Salad
Adapted from the Woolworths Taste Magazine, October 2014
4 chicken fillets*
1/4 red cabbage, finely sliced
2 cooked sweetcorn, kernels sliced off the cob
1 large avocado, cubed
2 tablespoons minted, chopped
1 carrot, julienne
60g egg noodles
Toasted sesame seeds to serve
2 tablespoons fish sauce
Juice from 1/2 a lemon
2 tablespoons castor sugar
Season with pepper
3 tablespoons soya sauce
2 teaspoons fish sauce
1 bird’s eye chilli, chopped finely
2 teaspoons ginger, grated
1 clove garlic, finely chopped
2 tablespoons toasted sesame seeds
Juice from 1/2 a lemon
- Marinate the chicken fillets 30 minutes in the fish sauce, castor sugar and lemon juice and season with pepper
- Preheat the oven to 180 C
- Cook the chicken for 20-25 minutes or until cooked
- Cook the egg noodles according to the instructions on the packaging
- To make the sauce, mix all ingredients together
- Place the noodles in a bowl or serving dish with cabbage, carrot and sweetcorn and mix half the sauce
- Slice the chicken breasts and place top of the noodles with the cubed avo and mint
- Spoon the remain sauce over the top and sprinkle the additional sesame seeds
*When I made this I only used 2 large free range chicken fillets,so the numbers of fillets depends on how big they are and how much chicken you want. If four chicken fillets is too much, please let me know and I will change the recipe.
NOTE: The fat content of this dish looks really high, but the majority of that fat comes from the avocado. Avo’s have a extremely high fat content, however most of it is mono-saturated fat “good fat” that helps reduced cholesterol and the risk of heart disease and strokes.