Buckwheat Noodle Salad with Chicken and Ginger

125

Ingredients:

• Chicken Breast – 250 gms
• Sichuan Peppercorns – 1/3 tsp
• Salt as per taste
• Star Anise – 1
• Ginger – 1/2 inch piece
• Cucumber – 1/2, cut into small sticks
• Red Capsicum – 1/2, cut into small sticks
• Carrot – 1, peeled and cut into small sticks
• Buckwheat Noodles – 200 gms
• Sesame Oil – 2 tblsp
• Spring Onions – 3, sliced
• Shredded Pickled Ginger – 1 1/2 tblsp
• Toasted Sesame Seeds – 2 to 3 tsp

For the Soy and Sesame Dressing:

• Sesame Oil – 1/4 cup
• Light Soy Sauce – 1 1/2 tblsp
• Castor Sugar – 1 tsp

Method:

1. To make the dressing, whisk together sesame oil, soy sauce and sugar in a bowl until sugar has dissolved.
2. Place the chicken breast in a pan with enough water.
3. Add a large pinch of salt, peppercorns, star anise and ginger.
4. Bring to a boil, reduce heat and simmer for 15 minutes, until the chicken is tender.
5. Remove from heat and leave to cool.
6. Combine cucumber, capsicum and carrot in a bowl.
7. Add 2 tblsp of the dressing and leave to marinate for 20 minutes.
8. Cook the noodles in boiling water for about 5 to 6 minutes, until tender.
9. Drain and refresh in iced water.
10. Drain again.
11. Add sesame oil and toss.
12. Blanch the spring onions in boiling water, drain and then squeeze dry.
13. Set aside to cool.
14. Drain the cooled chicken and tear into strips.
15. Mix the noodles, spring onions, chicken and marinated vegetables with the remaining dressing and the pickled ginger.
16. Transfer to serving bowls.
17. Garnish with toasted sesame seeds.
18. Serve.