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Sesame chicken and udon noodle salad

Ching He-Huang from Ching's Kitchen
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

Sesame chicken and udon noodle salad

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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Serves: 4-6

Prep: 10 min
Cook: 10 min

Ingredients
2 tbsp groundnut oil
4 chicken breasts, 125g each, boneless, skins removed and cut into strips
300g Udon noodles

For the dressing

2 tbsp vegetable oil
2 garlic cloves, finely chopped
1 red onion, finely chopped
2 tbsp Sesame oil
150g crunchy peanut butter
100ml water
1 dash of light Soy sauce
0.5 tsp salt and fresh ground black pepper

For the salad

200g Chinese leaf, shredded
1 carrot, grated
6 cm Cucumber, piece, pared with a vegetable peeler into thin strips
1 celery stick, finely sliced
1 tbsp Sesame seeds, toasted