Noodle Baskets with Chicken Lime Salad


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 ginger, peeled and grated
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. These impressive-looking baskets are not difficult to shape and cook, but allow yourself a few practice runs first.
  2. To shape noodle baskets, you can use 2 spider web slotted spoons from an Asian store. Spread the noodles out and place in a mesh spoon. Then place a second mesh spoon over the top and hold the two handles tightly together as you dip the baskets into the oil.
  3. Alternatively, you can buy a special set of 2 long-handled wire baskets that clip inside each other, which you can buy at gourmet kitchen stores. Dip the larger wire basket in oil, then line it completely and evenly with one-quarter of the tangled noodles. Dip the smaller wire basket in oil, then position it inside the larger basket and clip it into position.

  4. Heat 4 inches oil in a wok or deep-fat fryer to 350-375°F/ 180-190°C, or until a cube of bread browns in 30 seconds.
  5. 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.
  6. Unclip the 2 wire baskets and carefully lift up and remove 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, then fill and serve, or store in an airtight container for several days.
  7. To make the salad, combine the sour cream, mayonnaise, ginger, and lime rind. Gradually add the lime juice to taste. Stir in the chicken, carrot, cucumber, and seasoning to taste.
  8. Cover and let chill. Just before serving stir in the herbs and spoon the salad into the noodle baskets.

Makes 4 servings.

Source: Noodles