Sesame chicken noodle salad
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|250 g||Egg noodles|
|2 tbsp||Peanut oil|
|400 g||Chicken breasts|
|1 tbsp||Toasted sesame seeds|
|2 tbsp||Sesame oil|
|1 tbsp||Peanut oil|
|2 tbsp||Sweet chilli sauce|
|1 tbsp||Light soy sauce|
- Cook egg noodles in boiling water for 3 minutes, or according to packet instructions, until just tender to the bite. Drain and rinse under cold water. Drain well and set aside to cool.
- Heat oil in a wok or frying pan and stir-fry finely sliced chicken breasts, in two batches if necessary, for 5 minutes or until cooked and browned all over. Set aside to cool.
- Combine noodles, chicken and vegetables (finely sliced red pepper, with seeds removed, peeled and finely sliced large carrot, sliced spring onions, toasted sesame seeds in a salad bowl). Combine dressing ingredients and pour over salad. Toss well and sprinkle with sesame seeds to serve.
Tip: This dish can be served cold as a salad or for a change, stir-fried and served as a piping hot meal.