Noodle Baskets With Chicken Lime Salad

Ingredients	Direction
peanut or corn oil, for deep-frying 9-oz fresh thin or medium Chinese egg noodles Chicken-lime salad: 6 tbsp sour cream 6 tbsp mayonnaise 1-inch piece fresh gingerroot, peeled and frated grated rind and juice of 1 lime 4 skinless,boneless chicken thighs, poached and cooled, then cut into thin strips 1 carrot, peeled and grated 1 cucumber, cut in half lengthwise, seeds removed and sliced salt and pepper 1 tbsp finely chopped fresh cilantro 1 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh parsley several fresh basil leaves, torn	1. To shape noodle baskets, you will need a special set of 2 long-handled wire baskets that clip inside each other, available from gourmet kitchen stores. Dip the larger wire basket in oil, then line it completely and evenyl with one-fourth of the tangled noodles. Dip the smaller wire basket in oil, then position it inside the larger basket and clip it into position. 2. Heat 4 inches/10 cm of oil in a wok or deep fat fryer to 350-375F, or until a cube of break browns in 30 seconds. Lower the baskets into the oil and deep-fry for 2-3 minutes, or until the noodles are golden brown. Remove the baskets from the oil and drain on paper towels. Unclip the 2 wire baskets and carefully remove the baskets the small one. Use a round-bladed knife, if necessary, to prise the noodle basket from the wire frame. Repeat to make 3 more baskets. Let the noodle baskets cool. 3. To make the salad, combine the sour cream, mayonnaise, gingerroot, and lime rind. Gradually add the lime juice until you get the flavor you like. Stir in the chicken, carrot, cucumber, and seasoning to taste. Cover and let chill. Just before serving, stir in the herbs and spoon the salad into the noodle baskets.

Ingredients

Direction

peanut or corn oil, for deep-frying
9-oz fresh thin or medium Chinese egg noodles
Chicken-lime salad:
6 tbsp sour cream
6 tbsp mayonnaise
1-inch piece fresh gingerroot, peeled and frated
grated rind and juice of 1 lime
4 skinless,boneless chicken thighs, poached and cooled, then cut into thin strips
1 carrot, peeled and grated
1 cucumber, cut in half lengthwise, seeds removed and sliced
salt and pepper
1 tbsp finely chopped fresh cilantro
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh parsley
several fresh basil leaves, torn

1. To shape noodle baskets, you will need a special set of 2 long-handled wire baskets that clip inside each other, available from gourmet kitchen stores. Dip the larger wire basket in oil, then line it completely and evenyl with one-fourth of the tangled noodles. Dip the smaller wire basket in oil, then position it inside the larger basket and clip it into position.

2. Heat 4 inches/10 cm of oil in a wok or deep fat fryer to 350-375F, or until a cube of break browns in 30 seconds. Lower the baskets into the oil and deep-fry for 2-3 minutes, or until the noodles are golden brown. Remove the baskets from the oil and drain on paper towels. Unclip the 2 wire baskets and carefully remove the baskets the small one. Use a round-bladed knife, if necessary, to prise the noodle basket from the wire frame. Repeat to make 3 more baskets. Let the noodle baskets cool.

3. To make the salad, combine the sour cream, mayonnaise, gingerroot, and lime rind. Gradually add the lime juice until you get the flavor you like. Stir in the chicken, carrot, cucumber, and seasoning to taste. Cover and let chill. Just before serving, stir in the herbs and spoon the salad into the noodle baskets.