entree or light meal · main course

Chicken noodle salad

1 small chicken
7 litres water
2 cloves garlic
1 knob ginger
1 onion
1 cup soy
1 cup white wine
1 Tablespoon sugar
Salad
1 cup cabbage
2 carrot
8 spring onion
1 cup rice noodles
½ cup fried noodles
10 leaves Vietnamese mint or mint
Dressing
2 tablespoons light soy
½ tablespoon sesame oil
2 tablespoon white vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
In a large pot put the water, garlic, ginger, onion, soy, white wine and sugar and bring to the boil. Simmer for 20 minutes to infuse the stock and add the chicken, simmer for 15 minutes and then turn off, leave with the lid on tight until it cools down and it will continue to cook through. Refrigerate until cold.

Mix all the ingredients for the dressing together.
Shred the cabbage and finely slice the carrot and then cut into thin strips, slice the spring onions, cook the rice noodles in boiling water for about two minutes and cool, slice the mint. Toss all the salad ingredients with the dressing and chicken and serve.

 

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