Warm Chicken Noodle Salad with a Spicy Tahini Sauce
Selmas table
Selmas table
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Ingredients

  • 2 generous servings
  • 400 g fresh egg noodles
  • 300 g cooked, shredded chicken (or lower a couple of chicken breasts into a pan of simmering water to which you have added some star anise, a few slices of ginger and a dash of soy sauce; poach for 10 minutes in barely simmering water. Drain, let cool slightly and shred)
  • 100 g shredded cabbage (not Savoy or the red ones – you can use Chinese, Bok Choy, Sweetheart etc.)
  • 50 g bean sprouts
  • 6 stalks of chopped coriander leaves
  • 6 stalks of chopped mint leaves
  • 2 lime wedges
  • ¼ c tahini sauce (mix it up really well if has separated in the jar, before measuring out)
  • 2 Tbsp soy or tamari sauce
  • 1 Tbsp rice vinegar/white wine vinegar
  • 1 Tbsp sweet chilli dipping sauce
  • 1 Tbsp sesame oil (I used pumpkin seed oil)
  • Juice of half a lime
  • 1 tsp sugar
  • 1 tsp fish sauce
  • 1 tsp grated ginger

Instructions

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