Chicken Over Chili Noodles

Marcus Samuelsson, chef and co-owner of Aquavit restaurant, is no stranger to The Saturday Early Show's Chef on a Shoestring.

This time, he prepares a menu for four that includes Salmon Avocado Cocktail, Roasted Chicken Over Chili Noodles and Honey Glazed Plums — all for just $40.

At Aquavit, chef Samuelsson has been creating award-winning Scandinavian cuisine for more than 10 years.

He is also overseeing the kitchen at Riingo, a Japanese American restaurant in New York City.

The following are his recipes:

Salmon Avocado Cocktail

Ingredients:
8 ounces salmon
1 avocado
Juice from 2 limes
1 red onion
2 plum tomatoes
1 jalapeño
1 teaspoon cilantro, chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
Root veggie chips

Method:

1. Chop the onion, tomatoes and the jalapeño. Put in a bowl and add garlic and lime juice. Let that sit for 20 minutes.
2. Dice the salmon in fine 1/2-inch cubes and fold the salmon into the bowl.
3. Mash the avocado with a fork and add cilantro. Combine with the other ingredients in the bowl.
4. Season with salt and pepper, toss well and serve.
5. Garnish with some root veggie chips.

Ingredients:
4 boneless chicken breasts
2 packages of instant noodles
2 garlic cloves, chopped
2 teaspoons cilantro, chopped
Juice from 2 limes
2 jalapeños
2 red chili peppers
2 teaspoons of mild chili powder
1 head of iceberg lettuce
1 can of coconut milk
3 tablespoons olive oil
1 tablespoon ginger, finely chopped
2 eggs
2 tablespoons soy sauce
Kosher salt and freshly ground black pepper

Method:

1. Marinate the chicken with the lime juice and half of the coconut milk. Let sit for 40 minutes.
2. In the meantime, slice the iceberg lettuce very thin. Whisk the eggs and the soy sauce together.
3. Heat olive oil in a pan. Add in the chicken, skin side down. Cook for 5 minutes. Then turn the chicken over and cook for an additional four minutes. Remove from pan. Set aside. Season with salt and pepper.
4. Bring one quarter of water to a boil, add the noodles and boil for 3 minutes. Remove the noodles, and save the liquid.
5. Heat olive oil in a pan, put in ginger, garlic and the jalapenos and the red chili peppers. Add the noodles and stir fry on high heat. Add the remaining half of the coconut milk, one cup of the noodle water and the soy sauce/egg mix. Stir well. Fold in the cilantro and chili powder. Put the noodles on a large plate; sprinkle the lettuce on top. Put the chicken on a platter. Serve immediately family style.

Ingredients:
4 plums
1 tablespoon sugar for the glaze
1 teaspoon of sugar for plums
1 teaspoon ginger, finely chopped
2 cups orange juice
3 tablespoons honey
4 spoonfuls of Greek yogurt

Method:

1. Heat oven to 300 degrees.
2. Cut plums in halves and remove pits. Sprinkle one teaspoon of sugar on top. Put on a baking sheet and bake in oven for 30 minutes on 300ºF.
3. Put orange juice, ginger, honey, and sugar in a pot, add the baked plums, using medium-low heat, bring to a simmer and let simmer for 20 minutes. Then remove from heat. Let cool.
4. To serve, put two plum halves with juice/glaze in a small dessert bowl and finish with a spoonful of Greek yogurt.