Chicken Noodle Salad with Sesame and Soy Dressing | Recipe

This summer salad can be made using any Japanese noodles. These black rice noodles make a startling contrast to the different vegetables and micro herbs when arranged on the plate giving a striking result.

Ingredients

250g dried black rice noodles
100g about 7 radishes, trimmed
2 carrots, trimmed
125g snow peas, trimmed
1/2 cucumber, deseeded
250g cups torn cooked chicken breast fillet
Japanese micro herbs
1 tablespoon black sesame seeds

Wafu Dressing

1 small shallot, very finely chopped
2 tablespoons Japanese soy sauce
2 tablespoons rice wine vinegar
2 tablespoons dashi broth
2 teaspoons sesame oil
2 teaspoons caster/granulated sugar
1 teaspoon freshly grated ginger
1/2 teaspoon crushed garlic

Method

First, make the wafu dressing. Put all the ingredients in a sterilised glass jar, screw the lid on tightly and shake well until amalgamated.

Plunge the noodles into a large saucepan of boiling water. Return to the boil and simmer for 5–6 minutes until al dente. Drain the noodles and immediately refresh under cold water, washing well to remove any remaining starch. Drain again and dry thoroughly on a clean kitchen cloth. Put the noodles in a large mixing bowl and set aside.

Next, prepare the vegetables. Thinly slice the radishes, carrots and mangetout. Cut the cucumber into thin strips, like the carrot.

Arrange the noodles in the middle of each serving plate and place the vegetables in groups around them. Add the cooked chicken and drizzle over the dressing. Scatter over the micro herbs and sesame seeds and serve at once.

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