Name: Oriental chicken noodle salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 lemon sliced; 4.00 chicken breast fillets large; 350.00 g green beans or mange tout; 0.00 fresh coriander; 200.00 g noodles Chinese egg; 0.50 cucumber sliced, halved and seeded to make a crescent shape; 4.00 carrots; 2.00 carrots sliced; 3.00 celery thinly sliced; 4.00 spring onions shredded; 30.00 ml sesame oil; 30.00 ml rice vinegar or dry sherry; 30.00 ml soy sauce low sodium; 65.00 ml water; 1.00 lime juice only; 5.00 ml fresh ginger grated; 2.00 garlic cloves, crushed; 2.00 sugar; 2.00 red chilli finely chopped; 0.00 freshly ground black pepper

Recipe Disclaimer

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Ingredients (20)

1.00	lemon — sliced
4.00	chicken breast fillets — large
350.00 g	green beans — or mange tout
0.00	fresh coriander
200.00 g	noodles — Chinese egg
0.50	cucumber — sliced, halved and seeded to make a crescent shape
4.00	carrots
2.00	carrots — sliced
3.00	celery — thinly sliced
4.00	spring onions — shredded

DRESSING

30.00 ml	sesame oil
30.00 ml	rice vinegar — or dry sherry
30.00 ml	soy sauce — low sodium
65.00 ml	water
1.00	lime — juice only
5.00 ml	fresh ginger — grated
2.00	garlic — cloves, crushed
2.00	sugar
2.00	red chilli — finely chopped
0.00	freshly ground black pepper

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Method:

Slice lemon and place at the base of a steamer or colander.
Top with chicken breast fillets, beans and coriander.
Place steamer over boiling water, cover and steam for eight to 10 minutes.
Meanwhile cook noodles according to the instructions on the packet.
When done, rinse with cold water.
Whisk dressing ingredients together.
Toss chicken, noodles, vegetables and dressing together.
Scatter with fresh coriander and shredded spring onions and serve while the chicken is still slightly warm.
This salad makes great leftovers for the next day’s lunch.