bang bang chicken noodle salad

Preparation time 15 minutes, plus standing 250g(8 oz)dried fine rice vermicelli noodles cooked boneless chicken breasts, about 125(4 oz)each, skinned and roughly shredded 1 cucumber, halved, deseeded and cut into matchsticks 8 spring onions, thinly sliced 1 red chilli, thinly sliced 100g(31/2 oz)reduced-fat smooth peanut butter 6 tablespoons light soy vinega 2 tablespoons white wine vinegar 1 tablespoon clear honey 1 teaspoon sesame oil 1 teaspoon chilli oil 75 ml(3 fl oz)warm water me 2 tablespoons sesame seeds, toasted Place the noodles in a large heatproof bowl, pour over boiling hot water to cover and leave to stand for 10 minutes, or until just tender. Drain and return to the bowl. Add the chicken, cucumber, spring onions and chilli, and toss to combine. Transfer to a serving bowl.

Stir together the peanut butter, soy sauce, vinegar, honey, oils and 2 tablespoons of the measurement water in a bowl until well combined. Gradually add the remaining water to the sauce, stirring, until the sauce reaches pouring consistency.

Drizzle the sauce over the salad. Sprinkle over the sesame seeds and serve.

For chicken, prawn lemon grass with noodles, spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add 500(11b)minced chicken, 1 teaspoon each of peeled and finely grated fresh root ginger and garlic, 1 finely chopped red chilli and tablespoon lemon grass paste and stir-fry, breaking up the chicken with a wooden spoon, for 3-4 minutes until the chicken is browned. Stir in 300(10 oz)cooked peeled prawns and 1 tablespoon each of light soy sauce and fish sauce and cook briefly, stirring, until heated through. Serve immediately with noodles.

qingquang

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