MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Zoe Taylor's Chinese Noodles
Categories: Poultry, Pasta, Vegetables, Citrus, Nuts
Yield: 4 servings
6 Spring onions
1 Bay leaf
Some few sprigs of thyme
A few peppercorns
pn Salt
2 Chicken breasts; 300 g total
- weight
150 g Sugar-snap peas
250 g Dried fine egg noodles
1 tb Sesame oil
3 tb Soy sauce
1 tb Caster sugar
3 tb Lime juice
2 Handfuls of pea shoots
1 tb Fine chopped toasted cashew
- nuts
+=OR=+
2 ts Toasted sesame seeds
Trim and roughly chop 2 of the spring onions and put in
a shallow pan with the bay, thyme, peppercorns, a pinch
of salt and about 600 ml cold water. Bring to the boil,
then put the chicken breasts in, take the pan off the
heat, cover with a tight-fitting lid and leave for an
hour to cook (off the heat). Shred the chicken.
Blanch the sugar-snaps or mangetout in boiling water for
2 mins, drain, rinse in cold water and plunge into iced
water.
Cook the noodles according to pack instructions. Drain,
refresh, and then drain again.
Mix together the sesame oil, soy, sugar and lime juice
to make a dressing. Toss half through the noodles and
divide between 4 plates or bowls. Top with pieces of
shredded chicken, sliced sugarsnaps or mangetout, and
thin strips of spring onion. Top with the pea shoots.
Drizzle with the rest of the dressing and sprinkle with
cashew nuts or sesame seeds.
TOP TIPS: Flatten the chicken breasts a little to even
thickness before cooking.
You can use tuna or steak instead of chicken, if you
like.
Add slivers of mango orfinely sliced cucumber and celery
to bulk out the salad.
RECIPE FROM: https://www.goodtoknow.co.uk
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