Numbing Chicken Noodle Salad

Preparation info
  • Serves


    as a starter or light meal
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This is a glorious mix of contrasting textures and flavours – numbing and tingling Sichuan pepper, cooling cucumber and mint, sweet crunchy nuts, zesty lime and tender noodles. A mellow sesame and soy dressing rounds out the flavours.


  • boneless, skinless chicken breasts 3 organic, each weighing about 150 g/


First make the marinade: dissolve the sugar in the sherry and soy sauce. Squeeze the ginger in a garlic press and add the juice to the mix. Stir in the hoisin sauce and salt.

Halve the chicken breasts horizontally, then cut them as evenly as possible into neat strips about 1cm x 4cm/½in x 1½in. Mix these with the marinade and leave at room temperature for 30 minutes or in the fridge for