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Poached chicken noodle salad with toasted sesame dressing
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Sweet honey complements savory soy in this irresistible chicken salad dressing.
Ingredients:
  • 5 green shallots
  • 1/3 bunch fresh coriander
  • 2 (about 500g) Free Range Chicken Breasts
  • 3cm piece fresh ginger, coarsely chopped
  • 52.50 gm light soy sauce
  • 40.00 ml rice wine vinegar
  • 28.60 gm honey
  • 1/4-1/2 tsp dried chilli flakes, to taste
  • 18.00 gm sesame seeds, toasted
  • 20.00 ml sesame oil
  • 200g vermicelli bean thread noodles
  • 2 Lebanese cucumbers, deseeded, cut into matchsticks
  • 1 large carrot, cut into matchsticks
Instructions:
  • Chop 2 shallots coarsely and thinly slice the rest diagonally, setting them aside. Divide the coriander stems and leaves. Place the shallots, coriander stems, chicken, and ginger in a saucepan, covering them with cold water, seasoning well. Boil over high heat, then let it sit off the heat, covered, for 10-12 minutes until the chicken is cooked. Remove chicken from the pan with tongs, allowing it to cool before shredding.
  • In a jug, whisk together soy sauce, vinegar, honey, garlic, chili, 1 tablespoon sesame seeds, and 3 teaspoons sesame oil until honey dissolves.
  • Place the noodles in a heatproof bowl and cover with boiling water. Let them stand for 3-4 minutes until tender. Refresh under cold running water, then drain well. In a large bowl, toss the noodles with remaining sesame oil. Add cucumber, carrot, chicken, coriander leaves, reserved shallot, and three-quarters of the dressing. Toss to combine. Divide among bowls, drizzle with the remaining dressing, and sprinkle with remaining sesame seeds.

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