This is a crunchy, wonderfully satisfying salad that is fab with leftover chicken. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice vinegar. Iceberg lettuce and fried rice noodles add the crunch.
1 tablespoon brown sugar
2 teaspoons soy sauce
3 teaspoons sesame oil
3 tablespoons vegetable oil
3 tablespoons rice vinegar
250g dried rice noodles
1 head iceberg or romaine lettuce, rinsed, dried and chopped
Dressing: Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, vegetable oil and rice vinegar in a small jar with a tight fitting lid. Shake well. Taste and adjust seasonings if necessary.
Salad: Heat a frying pan over medium high heat with a few tablespoons of vegetable oil and break off bits of the noodles and fry them. They will puff up in the pan, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels.
In a large bowl, combine the lettuce, chicken, spring onions and sesame seeds. Leave in the refrigerator to chill; about 10 minutes.
Just before serving add the cooked rice noodles and toss with desired amount of dressing. Serve immediately in large bowls. Garnish with extra toasted sesame seeds if desired.
I steamed some leftover bbq chicken instead of the breast.
For added oniony crunch I fried some shallots as well as the noodles.
Crunch is key. Don't add the noodles till the last second. - 21 Dec 2011