Roast Chicken Udon Noodle Salad

Prep Time 20 minutes

Servings 2

Ingredients

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
Salt

Method

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.

Previous
Previous

Roast Chicken with Bois Boudran Sauce

Next
Next

Roast Chicken Stuffing