Chinese chicken and noodle salad

Chinese chicken and noodle salad

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
4 chicken breasts
salt
1 bay leaf
1 slice onion
black peppercorns
375g chinese egg noodles
1 tablespoon oil

Sesame peanut sauce

Quantity Ingredient
2 tablespoons fresh ginger, shredded
1 1/2 tablespoons sesame oil
2 1/2 teaspoons sugar
2 tablespoons sesame seeds
1 tablespoon peanut oil
4 tablespoons peanut butter
4 tablespoons water
2 tablespoons soy sauce
2 teaspoons vinegar
1/2 teaspoon tabasco sauce
1/2 teaspoon freshly ground black pepper

To garnish

Quantity Ingredient
3 spring onions, finely sliced
1 tablespoon sesame seeds, toasted

Method

  1. To make sesame peanut sauce, marinate ginger in ½ tablespoon sesame oil mixed with ½ teaspoon sugar. Leave for 30 minutes. Toast sesame seeds in a dry, heavy frying pan over very gentle heat until golden. Place in a bowl and crush lightly with a pestle or end of a rolling pin until aroma of seeds is released. Combine peanut oil and peanut butter with rest of sesame oil and crushed seeds. Add remaining ingredients, stirring until mixed.
  2. Place chicken breasts in a saucepan, and add salted water to cover, along with bay leaf, onion and peppercorns. Simmer gently for 10 minutes. Cool in water.
  3. Cook noodles according to packet directions. Drain, and rinse under cold running water. Drain thoroughly and toss lightly with oil to prevent sticking.
  4. Drain chicken, remove skin and bones, and slice flesh finely. Place noodles in a large heated serving dish, top with chicken and pour sesame peanut sauce over. Garnish with sliced spring onions and sesame seeds. Toss salad gently and serve.
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