Chicken And Shrimp Salad With Vegetables And Noodles
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Savoury Asian noodle salad with stir-fried chicken breast, shrimps and vegetables: an easy Chinese noodle recipe for a tasty brunch
23 May, 2012
ingredients
Chicken
1 breast
Shrimps
100 g, ready-to-eat
Carrots
1
Red pepper
1
Bean Sprouts
50 g
Mangetout
100 g
Scallion
2 each
Sesame seeds
15 ml, lightly toasted
Garlic
1 clove, finely chopped
Sesame Oil
15 ml
Ginger
15 ml, grated
Soy Sauce
To taste, light
Chili Pepper
To taste
Egg Noodles
60 - 100 g, cooked, Chinese kind, chopped small
Preparation
Wash and dry the chicken breast.
Cut into bite-sized pieces.
Peel the carrot and cut lengthways into ca. 2 mm thin slices.
Cut the slices into tiny sticks.
Wash and halve the red pepper.
Remove the seeds and the stalk and cut into strips.
Blanch the sugar snaps for ca. 2 min in boiling salted water, then place immediately in cold water to stop the cooking process.
Drain well. Wash the spring onions and chop into ca. 5 cm pieces.
Fry the chicken breast pieces in hot oil, followed by the carrot sticks, red pepper, spring onions, sugar snaps, bean sprouts, garlic, ginger and finally the shrimps.
Stir-fry everything for ca. 6 min until cooked, but still a little crisp.
Add the Chinese egg noodles, toss around a little, and then mix in the lightly toasted sesame seeds.
Season with soy sauce and chilli sauce and serve.
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