350 g (12 oz) thick noodles
175 g (6 oz) cooked chicken, shredded
50 g (2 oz) roasted cashew nuts
175 g (6 oz) cooked chicken, shredded
50 g (2 oz) roasted cashew nuts
For the dressing
4 spring onions, chopped
30 ml (2 tbsp) chopped coriander
2 garlic cloves, chopped
30 ml (2 tbsp) smooth peanut butter
30 ml (2 tbsp) sweet chilli sauce
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) sherry vinegar
15 ml (1 tbsp) sesame oil
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) chicken stock or water
10 toasted Szechuan peppercorns, ground
30 ml (2 tbsp) chopped coriander
2 garlic cloves, chopped
30 ml (2 tbsp) smooth peanut butter
30 ml (2 tbsp) sweet chilli sauce
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) sherry vinegar
15 ml (1 tbsp) sesame oil
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) chicken stock or water
10 toasted Szechuan peppercorns, ground
method
1. Cook the noodles in a saucepan of boiling water until just tender, following the directions on the packet.
2. Drain, rinse under cold running water and drain well.
3. While the noodles are cooking combine all the ingredients for the dressing in a large bowl and whisk
together well.
4. Add the noodles, shredded chicken and cashew nuts to the dressing, toss gently to coat and adjust the seasoning
to taste. Serve at once.
2. Drain, rinse under cold running water and drain well.
3. While the noodles are cooking combine all the ingredients for the dressing in a large bowl and whisk
together well.
4. Add the noodles, shredded chicken and cashew nuts to the dressing, toss gently to coat and adjust the seasoning
to taste. Serve at once.
serving amount
serves 4
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more information
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