Asian Warm Chicken Salad

Categories: Tamara1
Yield: 1 servings

250 g Soft Udon noodles
1 tb Ground ginger
3 Cloves garlic; minced
2 tb Soy sauce
2 Chicken breast fillets
1 md Carrot
1 tb Olive oil
4 Spring onions
60 g Snow peas
60 g Red capsicum
2 tb Sesame seeds
2 tb Fresh coriander
2 tb Colonial Spicy Plum Sauce*
3 tb Rice wine vinegar
3 tb Mirin
1 tb Soy sauce
1 tb Toasted sesame oil
1 ts Sugar

Place 1 cup of water in a small saucepan and add the soy sauce,
ginger and garlic. When simmering, add the chicken breasts and poach
for 5 minutes or until 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 tablespoon of oil and add the noodles. Toss to heat
through then add the shredded vegetables, sesame seeds and coriander.
Add the plum sauce and toss briefly until shiny, remove from the heat
and add 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.

Per serving: 381 Calories (kcal); 23g Total Fat; (51% calories from
fat); 11g Protein; 39g Carbohydrate; 0mg Cholesterol; 3130mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0
Fruit; 4
1/2 Fat; 1/2 Other Carbohydrates

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