About this recipe:This is a crunchy, wonderfully satisfying salad that is fab with grilled chicken leftover from yesterday's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice vinegar. Fried rice noddles add the crunch.
2 tablespoons soft dark brown sugar
1 dessertspoon soy sauce
1 tablespoon sesame oil (optional)
4 tablespoons vegetable oil
3 tablespoons rice vinegar
225g (8 oz) dried rice noodles
1 head iceberg or romaine lettuce - rinsed, dried and chopped
4 boneless, skinless chicken breast fillets - cooked and chopped
3 spring onions, chopped
1 tablespoon sesame seeds, toasted
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Method Prep:30min › Cook:20min › Ready in:50min
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, vegetable oil and rice vinegar in a small jar with a tight fitting lid. Shake well.
Heat a frying pan over medium high heat with a few tablespoons of oil and break off bits of the noodles and fry them. They will puff up in the pan, so only add a few at a time. As they begin to puff up, remove and drain them on kitchen roll.
In a large bowl, combine the lettuce, chicken, spring onions and sesame seeds. Leave in the fridge to chill about 10 minutes. Just before serving add the cooked rice noodles and toss with desired amount of dressing. Serve immediately in large bowls.
Used different ingredients.
LOVE IT, LOVE IT, LOVE IT!! I didn't have any noodles on hand so to add the crunch I toped with roasted slivered almonds and thin sliced radishes. Will definately be making this one again as it is salad season in the garden. - 15 Jun 2009