| Ingredients | Direction |
|---|---|
| 8 oz fresh/dried egg noodles 1 tbsp. sesame oil 4 oz chicken breast, skinned and boned salt (2oz)each of celery and carrot (4oz) cucumber 2 spring onions Sauce 3/4 tbsp sesame paste 1/2 tbsp sesame oil 2 tsp chili oil 2 tbsp Chinese light soy 1 tbsp white vinegar 1/8 - 1/4 tsp chili powder (optional) 5 tbsp chicken stock |
Cook the noodles in boiling water for 3 - 5 minutes until just done. Drain and rinse in cold water. Toss them in a bowl with 1 tbsp of sesame oil, cover and refrigerate if cooking in advance. Cut the chicken into strips, simmer 2 - 4 minutes in a little water until they are white throughout. Drain and allow to cool then shred the meat. Cut the carrot and celery into very small pieces and boil rapidly for 40 secs adding the onions for the last 10 secs. Drain and rinse in cold water, pat dry. Cut the cucumber into fine julienne strips. Save a few of the vegetables for garnish. Sauce: Stir the sesame paste well in a bowl. Slowly add the rest of the ingredients whilst stirring (or use a blender) To serve: Place the noodles in a bowl, add the chicke and vegetables. Stir the sauce and pour it on. Toss well. Top with a few vegetables for garnish. I usually cut down the amount of sesame oil I use as I find it a bit strong but it depends how much you like sesame. |