Terry Durack

Chicken noodle salad

Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
Noodle
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.

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