Name: Shredded chicken and noodle salad
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: 1 coriander root, washed; 6 black peppercorns; 1 tablespoon sea salt; 2 organic chicken breasts; 180 gram ramen noodles; 120 gram snow peas, blanched and julienned; 1 bunch asparagus, blanched and halved lengthwise; 1 telegraph cucumber, julienned; 2 shallots, sliced on diagonal; 1/4 cup coriander leaves; 1/4 cup mint leaves; crush seed peanuts, to serve; wedge of lime; Dressing; 3 tablespoon lime juice; 2 teaspoon sugar; 3 tablespoon fish sauce; 2 teaspoon sesame oil; 1 clove garlic, crushed; 1 large red chilli, julienned; 4 tablespoon peanut oil

Ingredients

1 coriander root, washed

6 black peppercorns

1 tablespoon sea salt

2 organic chicken breasts

180 gram ramen noodles

120 gram snow peas, blanched and julienned

1 bunch asparagus, blanched and halved lengthwise

1 telegraph cucumber, julienned

2 shallots, sliced on diagonal

1/4 cup coriander leaves

1/4 cup mint leaves

crush seed peanuts, to serve

wedge of lime

Dressing

3 tablespoon lime juice

2 teaspoon sugar

3 tablespoon fish sauce

2 teaspoon sesame oil

1 clove garlic, crushed

1 large red chilli, julienned

4 tablespoon peanut oil

Method

1.Place 6-8 cups of water into a saucepan with coriander root, peppercorns, salt and bring to the boil.

2.Add the chicken breasts, cover with a tight-fitting lid and turn off the heat.

3.Leave the chicken to poach in the hot water for 2 hours or until cooked through.

4.When cool enough to handle, shred the meat using your fingers.

5.Place the noodles into a large bowl of boiling water for 3-5 minutes or until softened.

6.Drain and rinse under cold water.

7.To make the dressing, place the lime juice, sugar, fish sauce, sesame oil, garlic and chilli in a bowl and mix until the sugar has dissolved. Whisk in the peanut oil.

8.Place the noodles into a large bowl with the chicken, vegetables, shallots, herbs and half the dressing and toss to combine.

9.To serve, divide the salad between four serving bowls and drizzle each with a little extra dressing. Sprinkle with peanuts and serve with a wedge of lime.

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Ingredients

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