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Chicken and noodle salad with Asian-style dressing
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Vibrant Asian-inspired salad bursting with fresh flavors.
Ingredients:
  • 300g Korean sweet potato noodles (see notes)
  • 40.00 ml sesame oil
  • 1 stalk celery, cut into matchsticks
  • 2 medium carrots, peeled, cut into matchsticks or coarsely grated
  • 62.50 ml finely shredded ginger
  • 6 stalks spring onions, sliced thinly on a diagonal
  • 2 cucumbers, quartered lengthways, seeds cut away and sliced diagonally
  • 1 packed cup, roughly chopped coriander, including stalks, plus extra to serve
  • 3 cloves garlic, crushed
  • 300g chicken mince
  • 48.80 gm oyster sauce
  • 1/4 tsp white pepper
  • 36.00 gm toasted sesame seeds
  • Sliced long red chillies for garnish
  • 165.00 ml clear rice vinegar
  • 56.25 gm white sugar
  • 10.60 gm light soy sauce
  • 2 tsp sesame oil
  • 24.40 gm oyster sauce
Instructions:
  • Cook sweet potato noodles per package directions until just tender. Drain, rinse with cold water, and let cool completely in a colander. Toss with 1 tablespoon sesame oil to prevent sticking.
  • In a large serving bowl, mix together the celery, carrot, ginger, spring onion, cucumber, and coriander. Set aside.
  • Heat the last tablespoon of sesame oil with the garlic in a non-stick wok over medium heat until golden. Add the chicken and stir-fry until cooked through and lightly browned. Mix in the oyster sauce and white pepper, then take off the heat.
  • Prepare the dressing by mixing all the ingredients in a fresh glass jar, seal it tightly, and shake until well combined.
  • Combine the noodles, chicken, and sesame seeds with the salad, dress to taste, and mix well. Serve at room temperature, garnished with fresh coriander and sliced red chillies.

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