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Oriental chicken noodle salad

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 21
Servings 4
Time about 15 minutes


  • 1
    large lemon, sliced
  • 4
    large chicken breast fillets
  • 350
    green beans or mange tout
  • fresh coriander
  • 200
    Chinese egg noodles
  • 0.50
    a cucumber, sliced, halved and seeded to make a crescent shape
  • 4
    small carrots OR
  • 2
    big carrots, peeled and sliced on the slant
  • 3
    stalks celery, cut into thin strips
  • 4
    spring onions, shredded
  • 30
    sesame oil
  • 30
    rice vinegar or dry sherry
  • 30
    reduced-sodium soya sauce
  • 65
  • 1
    lime, the juice
  • 5
    ginger, grated
  • 2
    cloves garlic, crushed
  • 2
    pinches sugar
  • 2
    red chillies, finely chopped or sliced
  • milled pepper


20 minutes
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.

Read more on: steam  |  starch

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