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Asian salad
August 4 | Comments (0)
Again, this one tastes better than it looks. Some things were just never meant for the camera. This recipe is great for picnics or any event that you have to prepare something the day before. Just make sure you keep it nice and cold. I personally don't like left over chicken, so you might want to do the chicken the day of serving...it'll be less rubbery.
2 small packages of medium egg noodles
3 cloves of garlic (finely chopped)
1 large chunk of ginger (finely chopped)
2 tablespoons of Chinese cooking wine
4 tablespoons of soy sauce
1 carrot (sliced)
15 mangetout (topped and tailed)
1 courgette (sliced)
1 chicken breast diced
1 splash of vegetable oil
It doesn't matter if you don't do all of this at the same time, as the salad tastes best cold anyhow.
Put your noodles on to boil. They'll cook in about 4 minutes, strain and mix in a small amount of oil so that the noodles don't stick together. Put them in a bowl and place them in the fridge. Whilst your noodles are cooking, add some oil to a frying pan and fry your diced chicken breast. After the chicken starts to turn white add about 3/4 of the ginger and garlic and a tablespoon of soy sauce. Fry until the chicken has cooked through and remove from the heat. In yet another pot, fill the bottom with enough water to steam your vegetables. Place all of the vegetables in a steamer and steam until the vegetables are soft, but still have a bit of a bite. Make sure you put the carrots on the bottom as they'll take the longest.
Mix together the remaining garlic, ginger, soy sauce, cooking wine and honey in a small pan over a low heat. This will make your dressing. Cook until you can't smell the alcohol from the wine, it should only take a few minutes.
Place all of the ingredients in a large bowl, and mix it all together.