How to make it

  • FOR THE SALAD: Marinate the chicken in the four ingredients listed right beneath it above. Char grill it and cut it into short but wide thin pieces. If that makes sense.
  • Cook the noodles to whatever your definition of al dente is – keeping in mind though that they should be fully cooked but firm. Cool them at once beneath running water and drain them well.
  • Shred the carrot into a very thin julienne. Cut the cucumber into thin slices and then those slices into thin strips. Cut the cabbage likewise into a thin shred. The scallions, cut at a long bias and the mushrooms need be de-stemmed and sliced thinly. Plunge both the cabbage and mushrooms into boiling water for a few minutes to limpify them slightly and cool them also at once as you did the noodles. Clean the pepper and cut it in fashion to match the carrots. Cut the baby corn into quarters, lengthwise.
  • FOR THE DRESSING: Chop the onion very small. Deeply caramelise it in some of the vegetable oil.
  • Simply whisk everything which is not oil into that which is oil to create only a loose emulsification. Season with the salt (light) and the white pepper.
  • TO FINISH: Completely integrate the chicken and the vegetables into the noodles and keep the lot chilled. No more than 20 minutes before being served should you massage the dressing into the salad.

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