Longevity Chicken Noodle Salad with Chilli Soy

• Serves 2

• Preparation time:

• Cooking time:

Ingredients

For the chicken
2 x cooked skinless chicken breast

For the noodles
1 x 375g packet thin egg noodles

For the noodle dressing
2 tsp dark soy
2 tsp light soy
1½ tbsp Chinkiang black vinegar (substitute with 1 part balsamic and 1 part white vinegar)
½ tsp caster sugar
2 tbsp water
4 tbsp chili oil (swap out for 1 part sesame oil and 1 part veg oil if you don’t like spicy )
1 clove garlic finely minced

Ginger Shallot Sauce
5g (1 tsp) sea salt
75ml veg oil
50ml light soy sauce
50g shallot finely chopped
½ tsp ground white pepper
100g peeled ginger

To Garnish
1 cucumber deseeded and thinly sliced
1 cup shallot finely shredded
2 tablespoons roasted sesame seeds

Method

1. Slice thinly into chopstick friendly strips and set aside.
2. Cook the noodles in plenty of boiling water according to the packet directions. Drain, refresh in iced water, then drain again.
3. Mix everything for the noodle dressing together till combined.
4. Rough grate the ginger then chop finely on a board.
5. Put into a heatproof mixing bowl and mix the sea salt through.
6. Heat the oil till smoking and pour onto ginger.
7. Add the soy and cool completely.
8. Mix everything else through.
9. Toss noodles together with the chicken and dress with the noodle dressing.
10. Arrange on a platter and dribble the ginger shallot sauce around.
11. Garnish with the cucumber, shallots and sesame seeds.

Notes

http://chinadoll.com.au/