Find inspiration in the flavours of Chinese cuisine with this spectacular version of chicken noodles.
Ingredients
- 500g skinless chicken thigh fillets, halved
- 3 cups (750ml) Massel chicken style liquid stock
- 400g fresh Shanghai noodles (see note)
- 2 teaspoons white sesame seeds, toasted, plus extra to sprinkle
- 2 teaspoons sesame oil
- 2 Lebanese cucumbers, peeled, sliced into thin ribbons
- 4 spring onions, finely shredded
- 1 long red chilli, thinly sliced
- 1/2 cup coriander leaves
- 1 cup watercress sprigs
Sauce
- 2 tablespoons sunflower oil
- 1 teaspoon Szechuan peppercorns (see note)
- 1/4 cup (70g) tahini (see note)
- 2 teaspoons chilli sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, roughly chopped
- 1 teaspoon finely grated ginger
- 1 tablespoon light soy sauce
- 2 tablespoons black vinegar (see note)
- 1 tablespoon rice wine
- 1/3 cup (80ml) Massel chicken style liquid stock
- 1 tablespoon caster sugar
Method
- Step 1Place the chicken and stock in a pan over medium-high heat. Bring to the boil, then remove from heat. Cover and allow the chicken to cook completely in the stock. Remove the chicken from the stock and shred the meat. Set aside.
- Step 2Meanwhile, for sauce, heat sunflower oil in a wok over medium-high heat and add the Szechuan peppercorns. Fry for 30 seconds until fragrant, then drain, reserving the oil. Cool. Place remaining ingredients in a food processor and pulse to combine. Add cooled peppercorns and oil and whiz until smooth. Set aside.
- Step 3Cook the noodles in boiling water according to the packet instructions. Drain and refresh. Set aside.
- Step 4Toss chicken with enough sauce to coat, then toss with noodles and remaining ingredients. Divide among serving bowls and garnish with extra toasted sesame seeds and serve with remaining sauce.
- Low carb
- Low sugar
Nutrition
2608 kj
Energy
37g
Fat Total
7g
Saturated Fat
6g
Fibre
34g
Protein
99mg
Cholesterol
1446.47mg
Sodium
7g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
Fresh Shanghai noodles, Szechuan peppercorns and black vinegar are from Asian food shops. Tahini is from health food shops and selected supermarkets.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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