2 large chicken breast halves
6 oz. fine egg noodles
1/4 cup sesame paste deluted
3 tablespoons cold water
2 tsp. hot chilli oil (optional)
1/4 cup light soy sauce
2 table spoon red wine vinegar
1 tablespoon sesame oil
1/4 cup salad oil
2 cloves garlic, minced
Cook chicken breasts in 6 cups water for 15 minutes. Remove from broth and set aside inside ref.
Cook noodles in broth for 7 minutes, drain and rinse in cold water. Place in salad bowl, toss with sesame oil.
Cut chicken meat into fine strips – add to noodles in bowl.
Prepare dressing – dilute sesame paste with water. Add chilli oil, soy sauce, vinegar salad oil, garlic. Pour dressing over chicken and noodles, then toss to combine all ingredients. SHARE With Your Friends: