INGREDIENTS
- 1 chicken breast
- 2 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups purple cabbage sliced
- 2 carrots shredded
- ¼ cup pistachios
- ½ tsp salt
- 4 ounces egg noodles
- 1 cup olive oil
SALAD DRESSING:
- 1 tsp garlic powder
- 2 tbsp hoisin sauce▢1 tbsp white vinegar
- 1 tbsp sesame oil
- 1 tsp sweet soy sauce
- 1 tbsp white sesame seeds
INSTRUCTIONS
FOR NOODLES:
- Boil noodles for 2 minutes until soft, then remove from water
- In a small pot add olive oil
- Heat oil on medium high heat
- Add noodles
- Fry for 6-8 minutes until crispy
- Carefully remove from oil and place on kitchen paper to remove excess oil
FOR CHINESE SALAD:
- Cut chicken breast into strips
- Coat with sesame oil, garlic and onion powder
- Heat a non-stick pan on medium heat
- Add chcken stips and cook for 6 minutes on each side until golden brown
- Remove and set aside
- In a large salad bowl add purple sliced cabbage, shredded carrots and fried noodles
- Add cooked chicken
- Sprinkle pistachios
- Drizzle salad dressing and enjoy!
FOR SALAD DRESSING:
- In a medium sized jar add garlic powder, hoisin sauce, white vinegar, sesame oil, sweet soy sauce and sesame seeds
- Shake well and drizzle over salad
NOTES
- You can use rotisserie chicken and shred the meat (discarding the skin). It’s fast, fresh and just enough meat for 4 to 6 servings.
- You can swap the noodles for crispy wonton shreds.
- Make extra vinaigrette. It keeps for up to two weeks in the refrigerator and it is crazy good as a marinade.
- If you want a spicier dressing, you can use a teaspoon or teo of chili sauce/chili oil.