Wombok, Chicken and Crunchy Noodle Salad

Quick and easy. This “salad” has a great combination of textures, and is complete with a dressing that will change your world. This is probably my favourite go to meal for work lunches at the moment – as the leftovers can be eaten cold or warmed. Just be sure to keep your noodles out of the fridge in a smaller container, lest they go soggy.

   
Serves: Makes 4 meals
Cooking Time: 15 minutes


Ingredients

+ 2 chicken breasts
+ 1 Wombok (Chinese) cabbage, halved  and roughly shredded
+ 3/4 cup white rice
+ 2/3 cup slivered almonds
+ 6 green shallots, thinly sliced

+ 1 cup crunchy Asian Noodles (the big Supermarkets should sell Chang’s Fried Noodles or something similar)

Dressing

+ 1/4 cup white vinegar
+ 1/4 caster sugar
+ 2 teaspoons soy sauce
+ 2 teaspoons sesame oil
+ 1/4 cup peanut oil


Method

Put the rice on to cook, while heating up a non-stick frying pan. Place the almonds in the warm frying pan, and toast over a medium heat until browned. Remove from the heat and set aside to cool.

Using the already warm frying pan, cook the chicken. Remove from the heat and set aside to cool. Once cool, chop into strips.

To make the dressing, combine all ingredients in a small bowl. Stir until the sugar dissolves.

To plate up your salad, first put a small amount of rice in the bottom of your bowl. Followed by the shredded Wombok and shallots. On this place the chicken strips, and then top with crunchy noodles, almonds and drizzle with dressing. Serve immediately.

Original recipe sourced from the Family Archives.

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