Recipes for starters & light meals

Scallops drizzled with Riesling vinegar and garnished with caramelised garlic

20 minutes, plus three days

Peanut chicken and noodle salad

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

400 g skinless chicken-breast fillets
4 cups chicken stock
300 g fresh egg noodles
2-3 carrots, shredded
4-6 spring onions, shredded
2-3 small cucumbers, shredded
a handful of thinly shredded iceberg lettuce
sesame oil, for drizzling (optional)
roasted peanuts, chopped, for sprinkling (optional)

For the peanut dressing, mix together

½ cup peanut butter
¼ cup sesame oil
2 T soy sauce
1 T honey
2 T rice vinegar
1 red chilli, chopped (optional)

Method

Wash the chicken breasts.
In a saucepan, bring the stock to a boil. Add the chicken, cover tightly and turn off the heat. Leave to cool, by which time the chicken should be just cooked and moist.
Remove the chicken and bring the stock back to the boil. Add the noodles. Turn off the heat, but leave to seep for 10 minutes. Drain, reserving the cooking stock.
Mix the drained noodles with the peanut dressing. Shred the chicken and add to the noodles with a little of the reserved stock. Squeeze over the lemon or lime juice. Top with the shredded carrot, onion and cucumber.
Refrigerate.
Add the shredded lettuce to the chilled salad just before serving. Drizzle with sesame oil and sprinkle with chopped roasted nut, if using.
Per serving: 3362.4 kJ, 42.6 g protein, 40.3 g fat, 68.3 g carbs

TASTE’s take:
This is a good make-ahead dish as the salad should be served chilled.

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Peanut chicken and noodle salad

Peanut chicken and noodle salad

Ingredients

Method