24 Nov 2015

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2 packs Indomie Mi Goreng Barbeque Chicken Noodles
1 large chicken breast fillet (boneless, skinless)
1 tablespoon cooking oil
1/4 cup lime juice
1/4 cup olive oil
1 bag mesclun (pre-washed salad leaves)
Half a small pawpaw, seeds removed, peeled & sliced
1 small pack blueberries
1.) Open 1 pack of noodles & remove all the seasoning/flavouring sachets. Mix and spread these on a plate. Wash the chicken breast and pat dry with paper towels. Turn chicken over several times on the plate and coat evenly with the seasoning - pressing on firmly.
2.) Heat cooking oil in a small frying pan over medium heat. Cook chicken for about 5 minutes on each side until golden brown and cooked through. (Test at the thickest part to check that juices run clear.) Cool on a chopping board.
3.) Meanwhile: Cook both packs of noodles for 3 minutes in a large saucepan of salted water. Drain.
4.) In a small screw-top jar, combine the contents of the second lot of seasoning sachets with lime juice and olive oil. Shake well to mix and form a delicious dressing.
5.) Plate mesclun salad leaves onto a large serving platter or, in individual bowls. Top with noodles. Slice chicken. Arrange chicken and pawpaw slices over noodles and nestle in the blueberries. Drizzle the dressing over the salad. NOTE: Noodles go gourmet! With so much Indomie flavour - you don't need many ingredients to make this luscious 'Bird of Paradise'-look-alike dish to serve 2 or 3 lucky people.

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