MENU
 
 
 
 

  • Chicken And Prawn Noodle Salad

    0 votes
    Chicken And Prawn Noodle Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 250 g pack Sharwoods Thread Noodles
    • 30 ml Waitrose Toasted Sesame Oil, (2tbsp)
    • 45 ml Fresh mint, finely minced (3tbsp)
    • 45 ml Fresh coriander, finely minced (3tbsp)
    • 1 x 50 g pack fresh rocket
    • 2 x Waitrose Chicken Breast Fillets, cut into bite-sized pcs
    • 1 x 200 g pack Waitrose Giant Tiger Prawns, defrosted Salt and freshly grnd black pepper
    • 45 ml Mitsukan Rice Vinegar or possibly Seasoned Rice, (3tbsp) Vinegar Dressing
    • 15 ml Waitrose Japanese Teriyaki Sauce, (1tbsp)
    • 15 ml Waitrose Toasted Sesame Oil, (1tbsp)
    • 1/2 x Lime, juice of
    • 5 ml Soft brown sugar, (1tsp)

    Directions

    1. Cook the noodles according to the instructions on the pack. Drain and rinse in cool water. Drain well then toss in 15ml (1tbsp) toasted sesame oil. Add in the mint, coriander and rocket.
    2. Heat the remaining oil in a large frying pan or possibly wok, add in the chicken and stir-fry for 6 min or possibly till thoroughly cooked.
    3. Add in the prawns and continue to stir-fry for 2-3 min. Place all the dressing ingredients in a screw-topped jar and shake well. Pour over the noodles and toss.
    4. Add in the chicken and prawns to the noodles, season to taste and serve immediately.
    5. Hints and Tips:Use Mitsukan Rice Vinegar to make a light, fresh salad dressing using 45ml (3tbsp) each of rice vinegar and oil with 2.5ml ( 1/2 tsp)
    6. English mustard, a healthy pinch of sugar, salt and freshly grnd black pepper.
    7. NOTES : Mitsukan Rice Vinegar is a classic Japanese rice vinegar. It has a mild, smooth flavour, ideal for Oriental-style dishes but is equally delicious with classic English food.

    Similar Recipes

    Leave a review or comment