Name: Chicken noodle salad
Yield: Serves four
Cuisine: Chinese
Ingredients: 2 tbsp shredded fresh ginger; 1 tsp salt; 1 cucumber; 1 white cut (poached) chicken (from Chinese barbecued meats shop); 1 tbsp sesame oil; 300 g (10 oz) dried rice vermicelli; 8 tbsp peanut oil; 1 bunch spring onions; 1 small bunch coriander

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

This is a glorious celebration of fresh, wild, garden smells, laced with the heady fragrance of sesame and ginger. It is important to use the chicken soon after it has been cooked. If it has been refrigerated, it will lose much of its lusciousness and bounce, thus losing the point of the whole exercise.

Ingredients

300 g (10 oz) dried rice vermicelli
1 tbsp sesame oil

Method

Pour boiling water over noodles and leave to stand for 6 to 7 minutes. Drain, then transfer to a saucepan of boiling water and cook for one more minute. Rinse in cold water and drain thoroughly. Chop noodles roughly a couple of times with scissors. Add sesame oil and toss thoroughly. Cover and set aside.

Remove meat from the chicken and slice finely, discarding skin and bones.