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Chicken Noodle Salad with Sesame dressing

Prep Time:

20 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

Chicken noodle salad is a great dish to eat during the hot summer months. It's cold but substantial enough to keep a big apetite satisfied. In Japan, this dish is known as Hiyashi Chuka and it is one of the most popular menu items in restaurants during the summer months. Traditionally, this dish is flavoured with a soy sauce based dressing but for this dish, I make a sesame based dressing for a richer flavour and more nutrition.


2 babycorn

1/4 cucumber

1/2 medium size tomato

1 chicken breast

2 servings dried yellow noodles

1 - 2 lettuce leaves

1 tsp sesame oil

for the sauce:

2 tbsp sugar

2 tbsp tahini or sesame paste

3 tbsp soy sauce

1/2 tbsp sesame oil

3 tbsp rice vinegar

1 tbsp water

some oba leaves or some cress for topping ( opthional)


Slice the two baby corn longways, each into 4 pieces

Thinly slice the cucumber diagonally, then julienne

Cut  the tomato into thin slices

Cut & slice the lettuce leaves

Slice the chicken breast into 2 thin fillets

Next, bring a pan of water to the boil. Cook the noodles for 4 minutes or according to the packet instructions

(You can cook the baby corn at the same time for 4 minutes)

Once the noodles are cooked, remove the baby corn and then drain the noodles. Add 1 tsp of sesame oil over the noodles, so that the noodles don't stick together

Cook the chicken fillets in boiling water for 8 - 10 minutes or until cooked through

To make the sauce:

Put the sugar, tahini (or sesame paste), soy sauce and 1/2 tbsp of sesame oil into a bowl and mix well

Add the vinegar and water to the bowl and stir well

Cut the cooked chicken fillets into slices

Now to arrange your chicken noodle salad:

Place the noodles into 2 serving bowls

Arrange the shredded lettuce, chicken slices, tomato, cucumber and baby corn on top of the noodles

Top with a little shredded oba and drizzle. Last, give the bowls a generous drizzle of sesame soy dressing

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