Chicken Noodles

Recipe by
Total Time:
2 hours
Serves:4
Nutrition facts:

240 calories calories, 9 grams fat

Course: Salad Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Cauliflower and Egg Salad, Best Summer Salad, Easy Yum Talay (Spicy Seafood Salad)

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Ingredients

  • Chicken breasts - 2 medium
  • Egg noodles - 100 gm
  • Salt to taste
  • Sesame oil -3 tbsp
  • 1 Spring onion - finely shred
  • Spinach, finely shred -1 medium bunch
  • Pickled gherkin, sliced - 1 medium
  • Light soya sauce -1 tbsp
  • Malt Vinegar - 1.5 tbsp
  • Green chilli, deseeded and finely chopped -1
  • Peppercorns, crushed - 6
  • Sesame seed paste -2 tbsp
  • Mustard powder -1 tsp.

How to Make Chicken Noodles

  • Heat three cups water, add chicken breasts and bring to a boil.
  • Reduce heat and simmer for five to six minutes or until the chicken is tender and just cooked.
  • Remove from heat and allow chicken to stand in stock for additional 15 minutes.
  • Remove the chicken from stock, cool and finely shred.
  • Reheat the chicken stock and bring to a boil.
  • Add little salt, 1 tbsp sesame oil and cook the noodles in the Boiled stock for three to four minutes or until almost cooked. Remove, drain, spread to cool.
  • Mix the cooked chicken with noodles, shredded spring onion, spinach and sliced gherkin in a large mixing bowl and chill in the refrigerator.
  • Mix soya sauce, vinegar, chopped chilli, crushed peppercorns, salt and the remaining sesame oil in a small bowl.
  • Add sesame paste and mustard powder and blend.
  • Toss the chilled salad in the mustard and sesame paste dressing thoroughly, just before serving.