Sesame Chicken with Warm Noodles

Name: Sesame Chicken with Warm Noodles
Cuisine: Swiss
Ingredients: 30 ml (2 tablespoons) sherry vinegar; 20 ml (4 teaspoons) balsamic vinegar; 5 ml (1 teaspoon) caster sugar; 100 ml (3½ fl oz) light soy sauce; 60 ml (4 tablespoons) sesame oil; 40 ml (1½ fl oz) light olive oil; 2 small red chilli peppers, seeded and finely cut; salt and freshly ground pepper; salt and freshly ground pepper; 1 garlic clove, peeled; 2 slices fresh ginger, peeled; 30 ml (2 tablespoons) olive oil; 200 g (7 oz) chicken breast, skinned and cut into strips (from a maize-fed or free-range bird); 200 g (7 oz) chicken breast, skinned and cut into strips (from a maize-fed or free-range bird); 200 g (7 oz) chicken breast, skinned and cut into strips (from a maize-fed or free-range bird); 200 g (7 oz) beansprouts, washed and dried; 100 g (4 oz) mangetouts; 50 g (2 oz) carrots, peeled; 400 g (14 oz) fresh fine Chinese egg noodles; 25 g (1 oz) fresh coriander, roughly cut; 15 ml (1 tablespoon) each of white sesame seeds, toasted, and black sesame seeds; 15 ml (1 tablespoon) each of white sesame seeds, toasted, and black sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

30 ml (2 tablespoons) sherry vinegar
20 ml (4

Europe
Switzerland
Pasta

Method

Mix together for the dressing, and season to taste with salt and pepper.

Chop together very finely.

Heat half of the olive oil in a sauté pan and add half of the garlic and ginger mixture and the chicken. Stir-fry for about 3-4 minutes. Remove and keep to one side.

Cook briefly in the remaining oil, with the remaining garlic and ginger. Place in a large bowl.

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