Summer chicken salad with pomegranate dressing for the Old Man.


For me, because I needed to make it for the Pick n Pay ‘Eat Pray Love’ competition, Indonesian Mie Goreng.


 This is the original recipe from Pick n Pay:

 Main Ingredients

1 dash vegetable oil, for frying

1 tsp sesame oil

1 onion, finely sliced

2 tbsp garlic, ginger and chilli paste

1 packet julienne stir-fry vegetable

125 ml spring onions, chopped

4 packets PnP 2-minute noodles, soaked in boiling water

60 ml sweet soy sauce

1 tbsp sambal oelek, (chilli sauce) optional

4 large PnP free range eggs

1 dash Robertsons coriander, for serving

  • Heat a generous glug of both oils in a wok or pan and fry onion until well caramelised and crispy. Remove half the onions and set aside.
  • Add paste to onion and fry for a few seconds more.
  • Toss in vegetables and stir-fry until just tender.
  • Add spring onions, noodles, soy sauce and sambal oelek and stir-fry for a few more minutes.
  • Heat a little oil in another pan or wok and fry eggs.
  • Serve noodles topped with eggs and coriander leaves.

24 thoughts on “SUMMER BRUNCH

  1. Funny enough, hubby just walked in the door at lunchtime with two in hand…picked from a pomegrante tree growing wild on the side hedge of the campsite where he’s harvesting corn…what a gem! Yvette x

  2. Good thing it’s morning here…otherwise I would have to head for the kitchen and try these right now…instead… I’ll just finish my first cup of coffee. 😉

  3. Everything looks and sounds wonderful. I fancy I can smell that Goreng. Thanks for the recipe.

    Cindy, you arrange all for a lovely and professional presentation. Nice!

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