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Easy
By Neil Perry
Published 2000
This salad is perfect for lunch, either on its own or as part of a three- or four-dish selection. This dish is great for stress-free entertaining, because it can be made entirely in advance. The chicken and prawns can be omitted to make this dish vegetarian.
To make the dressing, purée the garlic, ginger and chicken stock in a blender, then add the remaining dressing ingredients and blend.
Cook the noodles for 5 minutes in boiling water, then drain and refresh in iced water. Drain the noodles well, toss with a little of the dressing and set aside. In another bowl, combine the sesame oil, cucumber, capsicum, bean sprouts, chicken and prawns