Do you know what I love the most about Japanese and Thai food? The one bowl meals. The dishes are fuss free to prepare, there’s no headache of plating and they are full of nutrition – a good balance of protein, vitamins and carbohydrates. So tonight I thought of throwing together a one bowl meal. I took the Thai salad recipe from Good Food Magazine’s November issue and added my own twist to it. There weren’t any noodles at home except for Maggi so I used them without the masala. It tasted pretty awesome. I am sure you’re going to love it too.
French beans (chopped diagonally) – 1 cup
Shallots (chopped) – 2
Boneless chicken breast (boiled and shredded) – 1 cup
Lemongrass – 1 tsp
Red chilli (sliced) – 1
Ginger (grated) – 1 tsp
Mint leaves (chopped) – 1 tbsp
Thai basil (chopped) – 1 tbsp
Maggi noodles – 1 packet
Soy sauce – 1 tsp
Coconut milk – 2 tbsp (you can use 1 tbsp coconut powder if you’re out of coconut milk)
Oyster sauce – 1 tbsp
Sweet chilli sauce – 2 tbsp
Garlic (crushed) – 1 clove
Juice of half lemon
Salt to taste.
- Simmer French beans in salted water for about four minutes. Make sure they are partially cooked and the bright green colour is intact.
- Throw beans, shallots, ginger, chilli, lemon grass, mint leaves, Thai basil and chicken together in a bowl.
- Boil Maggi noodles in 11/2 cup water. Throw out excess water and add soy sauce to the noodles. You can keep the water if you want your dish a bit soupy. Mix noodles with the salad.
- Now mix all the ingredients for dressing together and add it to the above mix.
- The one bowl meal is ready. Eat away!
- You can replace chicken with fish, prawns, eggs or tofu.