Oriental chicken noodle salad

6 servings Prep: 10 mins, Cooking: 30 mins
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This droolicious recipe uses the yummy roast chicken leftovers.

By Food24 January 29 2014
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Ingredients (14)

1 chicken — whole roasted, shredded
orange — zest and juice
lemon — zest and juice
lime — zest and juice
45 ml vegetable oil
5-10 ml sesame oil — optional
60 ml soy sauce
30 ml honey
10 cm fresh ginger — peice
4 garlic — cloves
1 chilli
TO SERVE:
500 g noodles — Chinese or 2-minute
fresh coriander
cashew nuts — chopped or toasted sesame seeds
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Method:

Preheat oven to 180 C.

Shred the chicken, also the skin, but remove all the bones.

In a pestle and mortar, crush the garlic and ginger. Add the zest and juice of all three citrus fruits, but keep the fruit. 

Add the oil, sesame oil, soy and honey as well as the chili. Pour the sauce over the chicken and mix.

Pour the chicken into a oven-proof dish together with the orange, lemon and lime halves and bake for 25-30 minutes or until the chicken is golden brown, sticky and delicious.

When you are ready to serve, mix the noodles with some of the sauce from the oven-proof dish.

Mix and pile in the middle of a plate.

Top with some chicken, chopped cashew nuts or sesame seeds and lastly chopped coriander.

Recipe reprinted with permission of Nina’sKitchen. To see more recipes, click here.



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