This recipe is adapted from combination of few Chinese recipes: noodles with sesame paste, Sichuan cold noodles with shredded chicken, and shredded chicken and mungbean noodles salad. Ingredients and methods are simplified but designed to be adjustable to your liking - with additional spices, noodles and vegetable choice. It can be served either cold or warm, and easy to prepare ahead or in a short time.

Recipe

Serve: 2 people

Time: 20 minutes

Skill required: boiling, cutting, tearing, mixing

Equipment: 1x saucepan, 1 small mixing bowl, 1 serving bowl (can double as mixing bowl), 1 large cold water bowl, knife and chopping board.

Ingredient list: 

• 1 medium chicken breast (without skin)

• 160g noodles

• 200g spinach

For sauce:

• 2 heaped tsp (20g) sesame paste

• 2 heaped tsp (20g) smooth peanut butter (unsalted)

• 2tsp oyster sauce

• 2tsp vinegar

• 1 tsp chilli flake/chilli paste (optional)

• 1 spring onion(chopped)

• sesame (optional)

Methods: 

1. On high heat, in a saucepan, put a chicken breast and enough cold water to cover. Turn the heat to simmer after boiling, and cook for 8-12 minutes. Set chicken breast in cold water.

2. Cook noodles as per package instruction and vegetables as you liking, cool in cold water, serve in a bowl.

3. Separate the green and white parts of the spring onion, finely chop both parts, set aside.

4. In another bowl, mix the white part of the spring onion and other sauce ingredients until incorporated. Then add 2 tbsp of boiling noodle water and 3 tbsp cold water and mix until smooth. (Add more water if you like a thinner sauce)

5. Shred chicken breast into strips, and place in serving bowl, along with the noodles.

6. Finally, pour the sauce over the noodles. Sprinkle green onion on top with optional chilli and toasted sesame.

 Dietitian’s tip

• For vegetable, you can use anything you think will go well: beansprout, sliced wombok, capsicum, cucumber, lettuce, bokchoi, etc.

• For noodles, you can use: asian noodles, egg noodles, capellini, soba, rice noodles, flat noodles, etc

• For lunch box: place sauce at the bottom, lay chicken then noodles, and lastly veggies and garnish to keep 

• To save time, you can meal-prep all elements: pre-cook chicken and store it in fridge for up to 5 days.

• For extra flavour, pre-cook veggies, squeeze them dry and mix with 1tsp of sesame oil and sprinkle of salt and set in fridge for up to 5 days.
  OR add flavour and spices into sauce mix, such as five spice, chopped coriander, fermented tofu, 1/4tsp of sesame oil.

Download Free HD Recipe Cards Here