Ramen noodle salad with chicken, ginger and spring onion
serves
4
Tip: If you want to make the white-cut chicken ahead of time, it will keep in the fridge for up to a week. This is an edited extract from Everything I Love to Cook
by Neil Perry (published by Murdoch Books, $59.99).
Ingredients (13)
- 200g ramen noodles
- 1/2 cup (30g) spring onions, thinly sliced diagonally
- Chilli sauce, to serve
White-cut chicken
- 100ml Chinese rice wine (shaohsing)
- 1 tbs sea salt
- 2 x 200g chicken breast fillets
Ginger and spring onion dressing
- 1/4 cup (60ml) mushroom soy sauce or light soy sauce
- 2cm piece fresh ginger (10g), coarsely chopped
- 1 tbs caster sugar
- 2 tsp sesame oil
Spring onion oil
- 200ml vegetable oil
- Small handful of green spring onion tops, coarsely chopped
- 2 tbs spring onion oil
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the white-cut chicken, pour water into a saucepan until 10cm deep and bring to the boil. Add the Chinese rice wine, salt and chicken, then reduce the heat until the surface of the water is barely moving. Cook for 12 minutes, remove pan from heat and set aside for 18 minutes. Lift poached chicken from the stock and refrigerate until cold. Shred meat into long thin strips and place in a large bowl.
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2.For the ginger & spring onion dressing, blend all ingredients, plus 2 tbs spring onion oil, in a blender or small food processor until ginger is pureed.
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3.Cook noodles in plenty of boiling salted water until chewy. Drain and refresh in iced water, then rinse and add to bowl, along with dressing and spring onions.
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4.Toss everything together, then pile onto a plate. Serve with chilli sauce.
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5.Variations: Cooked sliced king prawns are great with this salad – and a combination of prawns and chicken is awesome, too.
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