[edit] Ingredients
250 |
grams soft Udon noodles |
1 |
tablespoon ground ginger |
3 |
|
2 |
tablespoons soy sauce |
2 |
|
1 |
medium carrot |
1 |
tablespoon olive oil |
4 |
|
60 |
grams snow peas |
60 |
grams red capsicum |
2 |
tablespoons sesame seeds |
2 |
tablespoons fresh coriander |
2 |
tablespoons Colonial Spicy Plum Sauce* |
3 |
|
3 |
tablespoons mirin |
1 |
tablespoon soy sauce |
1 |
tablespoon toasted sesame oil |
1 |
teaspoon sugar |
[edit] Preparation
Step 1 |
Place 1 cup of water in a small saucepan and add the soy sauce, ginger and garlic. When simmering, add the chicken breasts and poach for 5 minutes or until cooked through and tender. (Turning the chicken halfway through the cooking time ensures even cooking). When cooked, remove the chicken from the liquid and shred finely. |
Step 2 |
Meanwhile, finely shred the carrot, spring onions, snow peas and capsicum. |
Step 3 |
Heat a wok with 1 tablespoon of oil and add the noodles. Toss to heat through then add the shredded vegetables, sesame seeds and coriander. Add the plum sauce and toss briefly until shiny, remove from the heat and add the shredded chicken. |
Step 4 |
|
Step 5 |
To serve, mound the noodle salad on individual plates then drizzle with dressing. |
[edit] About Oriental Warm Chicken Salad
Related Recipes
Butter, Chicken Breast, Ginger, Lemon Juice, Orange
Cider, Ginger, Horseradish, Seasoned Rice Vinegar, Sugar
Black Pepper, Canola Oil, Carrot, Ginger Root, Hijiki
Almond, Chicken Breast, Cider Vinegar, Ginger, Green Onion
Cornstarch, Ginger Root, Green Onion, Soy Sauce, Sugar
