Ben Squires
Food & Wine

Bang bang chicken noodle salad

Spice up your lunch with this refreshing chicken noodle salad. This light, flavoursome dish is easy to make and serves as the perfect midday meal.

Ingredients:

For the sauce

Ingredients:

  1. Place the chicken in a saucepan, add the ginger and cover with cold water. Bring to the boil, then simmer gently for 10 minutes.
  2. Turn off the heat and leave to steep for another 20 minutes.
  3. Toss the cucumber, celery and carrot with the rice vinegar, sugar and salt and set aside for an hour or two. Pour boiling water over the noodles, leave for 4 minutes, then drain.
  4. To make the sauce, combine the peanut butter, sesame oil, soy sauce, rice vinegar, sweet chilli sauce, sugar and peanut oil in a bowl, whisking well until the sugar dissolves.
  5. Add a dash of water to lighten to pouring consistency.
  6. Drain the chicken and finely slice across the grain, discarding skin (strain the stock for future use). Toss the noodles with the lightly pickled vegetables then divide between four plates.
  7. Arrange the chicken on top and spoon the peanut sauce on and around.
  8. Scatter with sesame seeds and serve with chopsticks.

Written by Caroline Velik. First appeared on Stuff.co.nz

Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.

Related links:

Prawn and avocado salad

Wild rice, lemon and dill with pulled salmon

Piri piri chicken

Tags:
food, recipe, salad, chicken, lunch, peanut