Name: Chicken and crunchy noodle salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 (680g) chicken breast fillets; 500 gram baby buk choy, shredded coarsely; 250 gram cherry tomatoes, halved; 50 gram fresh shiitake mushrooms, sliced thinly; 1/4 cup fresh coriander leaves, firmly packed; 1 cup (80g) bean sprouts; 3 green onions, sliced thinly; 100 gram crispy fried noodles; 1/3 cup (80ml) light soy sauce; 1 teaspoon sesame oil; 2 tablespoon dry sherry

Ingredients

4 (680g) chicken breast fillets

500 gram baby buk choy, shredded coarsely

250 gram cherry tomatoes, halved

50 gram fresh shiitake mushrooms, sliced thinly

1/4 cup fresh coriander leaves, firmly packed

1 cup (80g) bean sprouts

3 green onions, sliced thinly

100 gram crispy fried noodles

1/3 cup (80ml) light soy sauce

1 teaspoon sesame oil

2 tablespoon dry sherry

Method

1.Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked through. Stand 5 minutes, slice thinly.

2.Make dressing, place ingredients, soy sauce, sesame oil and sherry in screw-top jar, shake well.

3.Place chicken in large bowl with remaining ingredients and dressing in large bowl, toss gently to combine.

Women's Weekly Food

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