Food Network UK

Asian Chicken Salad with Cellophane Noodles

1

Recipe by Bobby Chinn

Ingredients

  • 100g chicken breast
  • 15g Chinese five-spice powder
  • 10g sesame oil
  • 5g peanut oil
  • 1 garlic clove, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tsp ginger, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 15g carrot, bias cut
  • 15g bok choy, bias cut
  • 30g Napa cabbage, shredded
  • 15g red pepper, Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned
  • 60g garlic soy vinaigrette
  • Cellophane Noodles

Use imperial measurements

Method

How to make Asian Chicken Salad with Cellophane Noodles

Grill the chicken breast. Toss with five-spice powder.

Heat oils in sauté pan until hot, adding garlic and ginger. Then, add carrot, bok choy, napa cabbage, and pepper. Cook 30 seconds. Remove from heat and stir in garlic soy vinaigrette.

Heat oil in wok. When hot, put the noodles in for 30 seconds.