We are bit hooked on Asian flavours right now (as you can tell).
Therefore we would like to start this Monday by giving you a taste
of Asia. Sesame Chicken Noodle Salad. Like the sound of that?
Then start cooking!
1 pound boneless chicken breasts
3 tablespoons cooking oil (peanut, vegetable or canola)
1/2 large red chili pepper, sliced
1 cucumber, washed and thinly sliced
1-2 teaspoon Sichuan peppercorns (optional)
5 tablespoons toasted sesame seeds, divided
1 garlic clove, peeled
4 tablespoons kejap manis
2 teaspoons toasted sesame oil
3.5 ounces thin, dried Japanese or Chinese noodles (such as somen
or soba) Kecap Manis is a sweet Indonesian soy sauce you can find
in any Asian market
Place the chicken breasts in a pot with lightly salted water
(enough water to cover the chicken.) Bring to a boil, immediately
reduce heat and cook in the barely simmering water for 10-15
minutes until done. Test for doneness. Remove chicken and let cool.
Return water back to boil and cook the noodles according to package
instructions and drain.
Heat a wok or frying pan with the cooking oil, Sichuan
peppercorns and red chili pepper until the peppercorns unfolds its
aroma. Add the cucumber and fry for 30 seconds. Let cool.
In a mortar, crush the garlic and just 4 tablespoons of the
sesame seeds until it forms a rough paste. You can also do this in
a blender. Add the remaining tablespoon of sesame seeds, kejap
manis, sesame oil and about 5 tablespoons of water. Stir the sesame
Shred the cooked chicken meat, toss with the sesame sauce along
with the oil/peppercorn/pepper mixture and drained noodles.