Roast Chicken Udon Noodle Salad

Prep time 20 minutes
Servings 2


400g udon noodles, prepared as per packet instructions 
½ a roast chicken, meat shredded 
1cm piece of ginger, minced
Juice of 1 lime 
Pinch of chilli powder
1 tbsp soy sauce
1 heaped tsp grated palm sugar
1 tbsp rice wine vinegar
1 tsp sesame oil
2 tbsp grapeseed oil
2 Lebanese cucumbers, seeds removed, cut into chunks
1 handful of snow peas, finely julienned 
4 spring onion, cut in rounds.
Fried shallots

Roast Chicken Udon Noodle Salad


In a mortar and pestle combine ginger, lime juice, chili powder, soy sauce, palm sugar, rice wine vinegar, sesame oil and grapeseed oil.

Place the cucumber, snow peas, spring onions and a good pinch of salt into a large bowl and then mix together and slightly bruise with your hands; this will intensify the flavour. Now mix in the shredded chicken, noodles and dressing. Toss to coat. Dress with fried shallots.