CHINPEN NOODLE SALAD
Chicken and noodles toss in oriental dressing
Preparation Time : 35-40 mins
Servings : 4
INGREDIENTS
Chicken breast 2 medium
Egg noodles 100 grams
Salt
Sesame oil (til oil) 3 tablespoons
Spring onions, shredded 1
Spinach, shredded 1 medium
Pickled gherkin, sliced 1 medium
Light soy sauce 1 tablespoon
Malt vinegar 1 1/2 tablespoons
Green chilli , deseeded and finely choped1
Black peppercorns 5-6
Sesame seeds (til) paste2 tablespoons
Mustard powder 1 teaspoon
METHOD
Heat three cups water, add chicken breasts and bring to a boil. Reduce heat and simmer for five to six minutes or until the chicken is tender and just cooked. Remove from heat and allow chicken to stand in stock for additional fifteen minutes. Remove the chicken from stock, cool and finely shred. Reheat the chicken stock and bring to a boil. Add little salt, one tablespoon sesame oil and cook the noodles in the boiling stock for three to four minutes or until almost cooked. Remove, drain, spread to cool. Mix the cooked chicken with noodles, shredded spring onion, spinach and sliced gherkin in a large mixing bowl and chill in the refrigerator. Combine soy sauce, vinegar, chopped chilli, crushed peppercorns, salt and the remaining sesame oil in a small bowl. Add sesame paste and mustard powder and blend. Toss the chilled salad in the mustard/sesame paste dressing thoroughly, just before serving. Alternatively, serve the salad in individual plates and the dressing separately.
Chicken and noodles toss in oriental dressing
Preparation Time : 35-40 mins
Servings : 4
INGREDIENTS
Chicken breast 2 medium
Egg noodles 100 grams
Salt
Sesame oil (til oil) 3 tablespoons
Spring onions, shredded 1
Spinach, shredded 1 medium
Pickled gherkin, sliced 1 medium
Light soy sauce 1 tablespoon
Malt vinegar 1 1/2 tablespoons
Green chilli , deseeded and finely choped1
Black peppercorns 5-6
Sesame seeds (til) paste2 tablespoons
Mustard powder 1 teaspoon
METHOD
Heat three cups water, add chicken breasts and bring to a boil. Reduce heat and simmer for five to six minutes or until the chicken is tender and just cooked. Remove from heat and allow chicken to stand in stock for additional fifteen minutes. Remove the chicken from stock, cool and finely shred. Reheat the chicken stock and bring to a boil. Add little salt, one tablespoon sesame oil and cook the noodles in the boiling stock for three to four minutes or until almost cooked. Remove, drain, spread to cool. Mix the cooked chicken with noodles, shredded spring onion, spinach and sliced gherkin in a large mixing bowl and chill in the refrigerator. Combine soy sauce, vinegar, chopped chilli, crushed peppercorns, salt and the remaining sesame oil in a small bowl. Add sesame paste and mustard powder and blend. Toss the chilled salad in the mustard/sesame paste dressing thoroughly, just before serving. Alternatively, serve the salad in individual plates and the dressing separately.
