Ingredients
- 4 Crumbed chicken schnitzels (or pork / beef)
- 250g Pack rice noodles (or noodles of choice)
- 1 Cup grated cheese (I used cheddar)
- Oil for frying
- 2 Shallots, minced
- 2 Cloves garlic, minced
- 1 Tbls ginger, grated
- 1 Tbls brown sugar
- 1 Tbls lime juice
- 2 tsp fish sauce
- 400g Can crushed tomatoes
- 200g Cherry tomatoes
- 1 - 3 Tbls ABC Extra hot chili sauce (see notes)
- 1/2 Red onion, thinly sliced
- 2 Cups red/green cabbage, shredded
- 1 Carrot, julienned
- 1 Cup edamame (cooked)
- DRESSING-
- 1 Tbls light soy sauce
- 1 Tbls honey
- 1 Tbls sesame oil
- 2 Tbls rice wine vinegar
- 1 tsp chilli flakes
- 1 tsp toasted sesame seeds
- Salt to taste
- TO SERVE-
- Scallions, thinly sliced
- Lime wedges
- Sesame seeds
Method
- Combine the light soy sauce, honey, sesame oil, rice wine vinegar, sesame seeds and chili flakes in a small jug or bowl and set the dressing aside.
- Heat the oven to 200c. Place the cherry tomatoes on a lined baking sheet, drizzle a little oil over them and roast for 5 -8 minutes. Remove from the oven but leave the oven on.
- Heat 2 cups of oil in a wok or large frying pan, to medium heat, slide in the schnitzels one at a time and fry until golden brown and crispy. (you may need to do this in batches). Remove from the oil and drain on paper towel.
- Empty the oil from the wok or pan, leaving 1 tablespoon of oil in there. Add the garlic, ginger and shallots and fry for a few minutes until the shallots soften. Add in the canned tomatoes and bring to the boil. Reduce the heat and simmer for 10 minutes or until the sauce has reduced and the tomatoes have broken down.
- Stir in the hot chili sauce, the fish sauce, the sugar and the roasted cherry tomatoes and simmer for a further 2 minutes.
- Remove from the heat and stir through the lime juice. Taste and season with pepper and add salt if needed.
- Place the schnitzels on a lined baking sheet and top with the tomato sambal mixture. Sprinkle grated cheese over the top of each schnitzel and bake for 6 minutes or until the cheese melts and turns golden.
- Cook your noodles according to packet directions, run under cold water and then strain.
- Mix your cabbage, carrot, onion and edamame in a medium bowl, toss through the dressing made earlier.
- TO SERVE-
- Place a schnitzel onto each plate, divide the noodles evenly between plates and top the noodles with the slaw.
- Garnish with scallions and sesame and serve with lime wedges.
- NOTES-
- If you are using frozen edamame, cover with boiling water and allow to stand for a few minutes, strain and run under cold water to chill.
- ABC Hot chilli sauce is quite spicy, I recommend starting with 1 tablespoon and adding more if needed.
Product used in recipe
- ABC - ABC EXTRA HOT CHILLI SAUCE 335ML
