CHICKEN LARB WITH GLASS NOODLES

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CHICKEN LARB WITH GLASS NOODLES

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Ingredients

10 bottle(s)

CHICKEN LARB WITH GLASS NOODLES

30 grams rice
600 grams chicken breast, partly frozen
30 grams oil
3 cm piece fresh ginger, peeled, cut into thin slices
2 stalks Fresh Lemongrass, fresh lemongrass, white part only, cut into 2cm pieces
6 spring onions/shallots, trimmed and cut into pieces
4 cloves garlic
2-3 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
150 grams water
1 bunch fresh coriander
1 red onion, cut in half then thinly sliced
3 tbsp fish sauce
2 Limes
2 tsp brown sugar/coconut sugar
1 tsp dried chilli flakes
200 gram sweet potato starch noodle or vermicilli noodles
2 tbsp oil, extra

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6

45min

Preparation 45min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Thai

Recipe's preparation

Chicken Larb with glass noodles

Place a small frying pan over medium heat and toast rice for 5-10 minutes or until golden brown.

Place toasted rice into mixing bowl and mill 1 min 10 sec/speed 10. Transfer back into small bowl and set aside.

Cook noodles in boiling water for 10 minutes. Drain through simmer basket, place in thermo server or bowl and mix though extra oil so noodles dont clump together..

Place chicken into mixing bowl and mince 6 sec/speed 6. Scrape down sides of mixing bowl.

Scrape down sides of mixing bowl with spatula and release any chicken from blades. Add water then cook 6 min/100°C/reverse/speed stir. Using simmering basket, drain chicken mixture and set aside.

Place oil, ginger, lemongrass, garlic, salt, pepper and fresh chilli into mixing bowl and chop 7 sec/speed 6, then cook 4 min/100°C/speed reverse.

Place spring onions/shallots, half of the coriander with all of stalks, fish sauce, juice & zest from 1 lime, chilli flakes and sugar mixing bowl, then chop 7 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add drained chicken mixture and corriander leaves (reserve some for garnish) and combine 11 sec/reverse/speed 2

Cut red onion in half and thinly slice

Add chicken mixture and sliced onion to noodles, combine together. Top with toasted rice. Garnish with coriander leaves and lime.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

Sweet potato noodles are available at Asian supermarkets, bean thread or vermicelli are a great substitute.
Adjust chili to your level of spice.
Great served hot, warm or cold.
Option can be served in lettuce cups.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.