Kwanghi cooks

Vietnamese Sesame Chicken Noodle Salad

Vietnamese Sesame Chicken Noodle Salad
Preparation time:
15 minutes
Cooking time:
N/A
Serves:
2

Kwanghi’s Vietnamese sesame chicken noodle salad is fresh and crunchy, perfect for spicing up your weekday lunchbox.

  • Ingredients

    For the sesame and soy dressing:
    • 2 tbsp light soy sauce
    • 3 tbsp rice vinegar
    • 1 tbsp toasted sesame oil
    • 2 tbsp rapeseed oil
    • 1 tsp sugar
    • 1 1/2 tsp fresh ginger, grated or very finely chopped
    • 1 garlic clove, minced
    • 1/2 tsp black pepper

    For the salad:
    • 1 Chinese cabbage (Chinese Cabbage), finely shredded
    • 1 1/2 red cabbage, finely shredded
    • 2 carrot shredded
    • 2 cooked chicken fillets, shredded
    • 2 shallots finely sliced on the diagonal
    • 1/2 to 1 pack of Vietnamese Pho noodles, cooked and chilled
    • 1 bunch of coriander
    • 1 scallion finely sliced on the diagonal
    • 1 - 2 tsp sesame seeds

  • Method

    • Combine the dressing ingredients in a blender in a Kentwood food processor and blitz, Set aside for 10 minutes or so for the flavours to combine together.

    • Start putting your julienne attachment on the food processor and shred the carrot, cabbage, red cabbage and place in a large bowl

    • Place the salad ingredients together in a large bowl along with the chilled cooked Vietnamese rice noodles.

    • Drizzle over dressing then toss well with chopsticks or 2 forks until all are dressed evenly

    • Divide between serving bowls. Top with chopped coriander and scallions and a good sprinkle of sesame seeds. Serve immediately!

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