Chilled chicken and sesame egg noodles

Viva 23/2/2012

Amanda Laird

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Serves 4

Keep it cool and fresh with this simple dish.

600 g	Boneless chicken thighs, (and skinned)
1 tbsp	Peanut oil
1	Salt, (to season)
400 g	Egg noodles
½	Telegraph cucumber, (or 2 lebanese)
2	Spring onions
3 tbsp	Sesame seeds, (Lightly toasted)

2 tsp	Fresh ginger, (grated)
2 tsp	Garlic, (finely chopped)
2 tsp	Sesame oil
2 tsp	Sesame seeds, (toasted and ground in morter and pestle)
2 tbsp	Light soy sauce
3 tsp	Honey

Preheat the oven to 200 degC. Slice the chicken then rub with the oil and salt.
Put into a baking dish and cook for 15 minutes. Let cool then shred.
Cook the noodles according to the instructions, then drain and let cool.
Make the sauce by combining all the ingredients together. Stir well then spoon over the noodles and chicken. Refrigerate until cold.
Halve the cucumber lengthwise, then slice finely. Slice the spring onions.
Before serving, sprinkle over the sliced cucumber, spring onions and toasted sesame seeds.