Chicken and noodle salad with spicy sesame dressing…. adulterated from Smh.com.au
I’m always on the look out for new recipes which are easy but a little different. Neil Perry is the man. Every recipe I see is a winner.
You need to Serve 4 as part of a shared banquet or 34 models for a month.:
250ml shaoxing wine (Chinese rice wine)
3 cloves garlic, sliced
1 large knob ginger, peeled and sliced
1/2 bunch green (spring) onions, dark green ends only, plus 2 green onions, extra
250g skinless chicken breast (free-range or organic, if possible)
6 iceberg lettuce leaves, shredded
150g fresh egg noodles, blanched, refreshed and drained
2 tbsp chopped coriander
Spicy sesame dressing
1 tsp minced ginger
1 tsp minced garlic
3 tbsp thick soy sauce
1 tsp sugar
1/2 tbsp black vinegar
2 tsp sesame paste
1 tsp chilli powder
2 tbsp chilli oil (see hot tips below)
- Slip out of your Burberry trench.
- Shake out your wet hair.
- Put away the Hunter wellies.
- Slip into Pucci Caftan.
- Pour a big fat wine.
- Find a big pot or saucepan.
- Throw in the shaoxing wine, garlic, ginger, green onion ends and 1 litre of water over a high heat and bring to the boil.
- Toss in the chicken, reduce heat and simmer for 2 minutes.
- Then turn off the heat and let the chicken stand ( not in high heels so it’s Ok) for 20 minutes in the water.
- ( no Animals were hurt in this recipe (cough cough).
- Then remove the chicken and let it rest. Must be exhauted.
- Mix all the dressing ingredients in a chic bowl.
- Pour another wine.
- When the chicken has cooled slightly you can shred it by hand. Think of Stacey Keibler and you will be right. Shred it !
- Shred the remaining 2 green onions, both white and green parts.
- Now mix the lettuce, noodles and coriander in a bowl with 2/3 of the dressing.
- Place the noodle mixture in the middle of a large plate.
- Top with the chicken and pour the rest of the dressing over.
- Sprinkle the shredded green onions over the top.
- Hot tips To make your own chilli oil, lightly toast and seed 20 fresh chillies, then grind them in a spice grinder. Heat 2 cups of oil to 155°C and pour it on the chilli powder. Leave for 1 hour, then strain.