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Ingredientes
- 250 gm soft Udon noodles
- 1 Tbsp. grnd ginger
- 3 x cloves garlic, chopped
- 2 Tbsp. soy sauce
- 2 x chicken breast fillets
- 1 med carrot
- 1 Tbsp. extra virgin olive oil
- 4 x spring onions
- 60 gm snow peas
- 60 gm red capsicum
- 2 Tbsp. sesame seeds
- 2 Tbsp. fresh coriander
- 2 Tbsp. Colonial Spicy Plum Sauce*
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. mirin
- 1 Tbsp. soy sauce
- 1 Tbsp. toasted sesame oil
- 1 tsp sugar
Direcciones
- Place 1 c. of water in a small saucepan and add in the soy sauce, ginger and garlic. When simmering, add in the chicken breasts and poach for 5 min or possibly till cooked through and tender. (Turning the chicken halfway through the cooking time ensures even cooking). When cooked, remove the chicken from the liquid and shred finely.
- Meanwhile, finely shred the carrot, spring onions, snow peas and capsicum.
- Heat a wok with 1 Tbsp. of oil and add in the noodles. Toss to heat through then add in the shredded vegetables, sesame seeds and coriander. Add in the plum sauce and toss briefly till shiny, remove from the heat and add in the shredded chicken.
- Make the dressing by whisking all ingredients in a jug.
- To serve, mound the noodle salad on individual plates then drizzle with dressing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 657g | |
| Calories 1055 | |
| Calories from Fat 575 | 55% |
| Total Fat 65.22g | 82% |
| Saturated Fat 12.94g | 52% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 2948mg | 123% |
| Potassium 1498mg | 43% |
| Total Carbs 37.99g | 10% |
| Dietary Fiber 12.1g | 40% |
| Sugars 9.45g | 6% |
| Protein 70.02g | 112% |
