Ingredients
- 120 grams green tea noodles
- 2 x 200g chicken breasts poached
- 4 cups of mixed leafy baby greens
- 2.5 cups of finely sliced wombok cabbage
- 1/4 red onion finely sliced
- 1 Lebanese cucumber diced
- 1 avocado sliced into chunks
- 250g cherry tomato’s halves
- 3/4 cup of mint leaves
- 3/4 cup of corriander leaves
- 1 tsp black sesame seeds
- 1/4 cup of toasted white sesame seeds
- 1/4 cup of kewpie mayo
- 1/4 cup grape seed oil
- 2 tbsp light soy
- 1.5 tbsp rice vinegar
- 2.75 tsp mirin
- 4 tsp honey
- 0.75 tsp sesame oil
- White pepper
Method
- Dressing - place toasted sesame seeds in a mortar and pestle. Grind into a fine powder then tip into a jar. Add the remaining dressing ingredients, thing includes kewpie mayo, grape seed oil, light soy, rice vinegar, mirin, honey, sesame oil and white pepper and shake well until creamy.
- Cook green tea noddles by following packet directions. Drain, rinse briefly with tap water then leave to dry and cool.
- Make salad by placing the following ingredients in a large bowl, green tea noodles, greens, wombok cabbage, red onion, cucumber, avocado, cherry tomato’s. Toss the salad with half the salad dressing made in step 1
- Transfer into a serving bowl. Top with sliced poach chicken.
- Garnish with mint leaves, coriander, sesame seeds and extra salad dressing on top
Product used in recipe
- Obento - Mirin Seasoning
- Kewpie - Kewpie Mayonnaise
