Sesame chicken and udon noodle salad
By: Ching He-Huang From: Ching's Kitchen
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- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4-6
A prized speciality in many parts of South East Asia, udon noodles are famed for their wheat-like flavour - Ching-He Huang dresses them up even further with succulent chicken and tasty veggies
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Ingredients
- 2 tbsp groundnut oil
- 4 Chicken breast
- 300g Udon noodles
For the dressing
- 2 tbsp vegetable oil
- 2 cloves Garlic, finely chopped
- 1 red Onions, finely chopped
- 2 tbsp Sesame oil
- 150g crunchy peanut butter
- 100 ml water
- 1 dash of light Soy sauce
- 0.5 tsp black pepper
- 2 cm grated Ginger
For the salad
- 200 g Chinese Cabbage, shredded
- 1 Carrots, grated
- 6 cm Cucumber, piece, pared with a vegetable peeler into thin strips
- 1 stick Celery
- 1 tbsp Sesame seeds, toasted
Method
1. Heat the vegetable oil in a wok, add the chicken strips and stir fry over a high heat for 2-3 minutes until golden brown. Leave to one side to cool.2. For the dressing, heat the oil in a wok over a medium heat, and stir fry the chopped garlic, onion and ginger for around thirty seconds - until the garlic begins to colour. Add the peanut butter, sesame oil and water, increase the heat and stir until the sauce takes on a creamy texture - about a minute or so. Season with a dash of soy sauce and a pinch of salt and black pepper and leave to cool.
3. In a separate pan, cook the udon noodles in boiling water for 2-3 minutes, before draining and tipping into a colander, Rinse through with warm water - this helps get rid of any extra starch.
4. Divide the noodles into 4-6 plates. Mix the salad ingredients together and arrange in a rough heap over the noodles. Top with the cooked chicken and drizzle over the dressing. Just before serving, sprinkle with toasted sesame seeds.
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