Sesame Chicken Noodle Salad
Donal's Notes
A chicken noodle salad with deep nutty flavour from toasted sesame seeds. Eat it hot or cold and it makes for a filling lunch or dinner option.
Large mixing bowl x 2
Whisk
Peeler
Julienne peeler
Chopping board
Chopping knife
Colander
Tongs
Instructions
1
To make the dressing, add the tahini, the juice of the limes and the soy sauce to a large mixing bowl. Grate in the garlic, add the sesame oil and chilli flakes, and whisk together. Add a tablespoon of water at a time until you have a nice creamy dressing.
2
Slice the chicken into thin slices.
3
Place the vermicelli rice noodles in a bowl and cover with freshly boiled water. Allow to soak for 10 minutes, then drain and cool under cold, running water.
4
While the noodles are soaking, prep your vegetables. Peel and julienne the carrots. Use the peeler to ribbon the cucumber and thinly slice the spring onions.
5
Add the cooled noodles into the bowl with the dressing along with the chicken, carrot, cucumber and most of the spring onions and toss to combine.
6
Serve with some toasted sesame seeds and spring onion scattered over the top.
