serves
2
prep
20 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 1cm piece of ginger, minced
- juice of 1 lime
- pinch of chilli powder
- 1 tbsp soy sauce
- 1 heaped tsp grated palm sugar
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 tbsp grapeseed oil
- 2 Lebanese cucumbers, seeds removed, cut into chunks
- 1 handful snow peas, finely julienned
- 4 spring onions, cut in rounds.
- 400 g udon noodles, prepared as per packet instructions
- ½ roast chicken, meat shredded
- fried shallots, to garnish
Instructions
In a mortar and pestle combine ginger, lime juice, chili powder, soy sauce, palm sugar, rice wine vinegar, sesame oil and grapeseed oil.
Place the cucumber, snow peas, spring onions and a good pinch of salt into a large bowl and then mix together and slightly bruise with your hands; this will intensify the flavour. Now mix in the shredded chicken, noodles and dressing. Toss to coat. Dress with fried shallots.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
