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.

Ingredients
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

For dressing
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.

Method

1. Simmer French beans in salted water for about four minutes. Make sure they are partially cooked and the bright green colour is intact.
2. Throw beans, shallots, ginger, chilli, lemon grass, mint leaves, Thai basil and chicken together in a bowl.
3. 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.
4. Now mix all the ingredients for dressing together and add it to the above mix.
5. The one bowl meal is ready. Eat away!
6. You can replace chicken with fish, prawns, eggs or tofu.