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Ingredients
for
12
Egg Noodle Salad with Chicken Skewers
35 min., ready in 1 hr 45 min.
Time:
Ingredientsfor
- Ingredients
- 4 Chicken breasts (each 100 grams)
- 2 Tbsps honey
- 2 Tbsps Sesame seeds
- 4 Tbsps Fish sauce
- dark soy sauce
- 400 grams Chinese Egg noodle
- 2 Chili sauce (sweet and sour)
- 1 small Iceberg lettuce
- 200 grams soybean sprout
- 3 Tbsps sesame oil
Preparation
1.
Rinse the chicken breasts, pat dry and cut into small pieces. Mix the honey with sesame seeds, fish sauce and 2-3 tablespoons soy sauce. Mix with the chicken cubes. Marinate, covered, about 1 hour.
2.
Thread chicken onto small wooden skewers. Cook egg noodles in boiling water with 2 tablespoons soy sauce until al dente. Drain and mix with the chili sauce.
3.
Rinse sprouts in hot water, drain, rinse in cold water and drain well. Rinse lettuce, trim and cut into strips. Spread among the glasses and then top with the noodles. Add the sprouts.
4.
Fry skewers in a pan in hot sesame oil for 2-3 minutes and place on the glasses. Cook remaining marinade in the pan until hot, drizzle over the skewers onto the salad and serve.