This is a meal for those who like sesame! I’ve combined a few key flavours – sesame, soy, garlic, ginger to make a yummy chicken dish. This is a lovely summery lunch or dinner recipe. It is easy to prepare, and the only cooking you need to do is grill the chicken. The chicken could be cooked on the BBQ outside, or taken on a picnic and added to the pre-prepared salad al fresco!
The toasted sesame seeds add crunch, and the vermicelli noodles along with the raw grated carrot and zucchini add a lightness and freshness to the dish. I have allowed for individual serving of tahini according to one’s personal tastes – feel free to be liberal!
Sesame chicken noodle salad
Ingredients
For the marinade:
- 2 tbs sesame oil
- 1 tbs peanut oil
- 1 tbs soy sauce
- 1 spring onion, finely sliced
- 1 thumb sized piece of ginger, julienned
- 1 garlic clove, crushed
- Salt and pepper
- 400g chicken thighs, no skin, bone removed
For the salad:
- 200g vermicelli noodles
- 1 tbs sesame oil
- 2 tbs soy sauce
- Juice of half a lemon
- 1 zucchini, grated
- 2 carrots, grated
- Sesame seeds, toasted
To serve:
- Tahini
- 1 spring onion, finely sliced
- Extra sesame seeds, toasted
Directions
- Mix the sesame oil, peanut oil, soy sauce, spring onion, ginger, garlic and salt and pepper with the chicken thighs. Leave to marinade – the longer, the better.
- Heat a pan on high and add the chicken. Cook for 10 mins each side until cooked through. Set aside to cool.
- Cook vermicelli noodles according to packet instructions. Once cooked, rinse under cold water and toss with the sesame oil, soy sauce and lemon juice.
- Add noodles, zucchini and carrot to a large salad bowl and toss with the sesame seeds. Slice the chicken and place on top.
- Serve with tahini and extra sesame seeds on the side to add as per individual preference.
pumpkin and pear 