Chicken Noodle Salad

This Asian-style salad makes a delicious summer meal. just before serving, it is dressed with a mix of ingredients that are an example of a temporary emulsion. Pan-frying the chicken demonstrates the denaturation of protein that occurs when dry heat is applied. The recipe also incorporates the wet cooking methods of boiling and blanching. This recipe includes a wide range of vegetables including red capsicum and carrot, which provide a source of vitamins C, A and B6 and dietary fibre. The chicken fillet is also an excellent source of protein; however, it does contain a small amount of saturated fat. The noodles provide carbohydrate.

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Remove the skin from the chicken fillet.
Place chicken between cling wrap and roll with a rolling pin until even thickness.
Spray or brush lightly with vegetable oil.
Prepare chargrill pan or frying pan and cook fillet until just cooked.
Remove from heat, wrap in foil and allow to rest for at least 10 minutes before slicing thinly across the grain of the fillet.
Prepare the vegetables. Blanch and refresh the capsicum, snow peas and carrot individually in fresh water.
Separate the noodles and place in a large bowl.
Cover with boiling water and stand for 5 minutes.
Drain and rinse under cold water. Drain well.
Mix all the dressing ingredients in a screw-top jar and shake, or whisk in a small bowl until combined.
In a large bowl, combine all the vegetables, chopped chicken, noodles, spring onions, bean shoots, mint and coriander with dressing. Toss gently so the dressing coats all the ingredients.
Serve immediately in a bowl or takeaway noodle box.

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