Chicken Noodle Salad
Serves 12
Ingredients
200 g skinless boneless chicken breast
½ teaspoon white wine vinegar
200g Japanese Udon noodles
3 tablespoons sesame seeds
4 teaspoons fish sauce
3 tablespoons lite soy sauce
¼ cup lime juice
1 small red chilli, finely chopped (if you like less heat, deseeded)
1 clove garlic, crushed
¼ of a medium red onion finely sliced
1 red pepper finely sliced
2 small cucumbers finely sliced Handful of cilantro (chopped)
Method
Poach the chicken breast in water with the vinegar until just done; about 5 minutes. How much water will depend on the size of the pan you are using, just use enough to cover the chicken breast. In a dry fry pan toast the sesame seeds until just browned, around 3 – 4 minutes. Keep an eye on them as they burn easily. You will need to mash 2 teaspoons of the seeds, I use a mortar and pestle, but if you don’t have one you can put them into a zip lock bag and smash them with a rolling pin. Just the thing if you happen to be having a stressful morning. Combine the crushed sesame seeds, fish sauce, soy sauce, lime juice, chilli and garlic and mix to combine. Cook to noodles in boiling water for three minutes, drain and run under cold water. Shred the poached chicken using two forks, or your fingers. You can chop the chicken, but I think it works better in this salad if it is shredded. Combine the noodles, chicken, vegetables and dressing and mix well. Just before serving mix through the cilantro and top with the remaining teaspoon of sesame seeds
(Note this salad can be made in advance and kept in the refrigerator for three or four hours, but I would suggest adding the cilantro just before serving)
Per Serve
| Calories |
Fat |
Sodium |
Carbs |
Fiber |
Protein |
| 96 |
3 g |
363 mg |
12 g |
1 g |
6 g |
|
