I’m in the mood for nice light lunches… errrr… brunches, especially since it is the weekend.
What else can you do when its blazing hot outside and the rain clouds are nowhere in sight, but to make yourself a pitcher-full of margaritas or pour out a nice cold beer, pop a movie into the DVD and eat something light and tasty.
I was thinking salad… a noodle salad. Now I must say that I prefer my noodle salads cold rather than hot, especially when the temperature outside is hovering dangerously close to the 40° C mark… and when lychees are in season.
I had contemplated keeping the salad vegetarian, but then a rather delicious breast of smoked chicken called out to me and begged to be added. And I couldn’t refuse. Tossing in a plump but rather spicy green chilli, which I deseeded.
Here’s the list of ingredients for this super-delicious salad -
150gms smoked chicken breast (sliced thin)
2 medium to large tomatoes (remove the seeds and the pulpy insides)
7 – 8 lychees (remove the seeds and tear into halves or quarters depending on the size of the lychees)
1 medium spring onion – sliced fine
1 large chilli (deseeded and sliced)
2 teaspoons white sesame seeds + extra for topping
1/2 teaspoon black sesame seeds (for topping)
80 – 100gms noodles (precook the noodles till just done - i.e. boil, drain and then toss them in a tablespoon of sesame oil and a few spring onion greens)
For the dressing you’ll need -
1 1/2 tablespoon sesame oil
1 tablespoon chilli soy
1 teaspoon honey
2 teaspoons rice vinegar
pinch of salt
1/2 teaspoon demerara sugar
pinch of white pepper powder
Whisk the ingredients for the dressing and chill for 10 – 15 minutes before using.
Combine all the elements of the salad except for the noodles and the dressing.
Just before plating up, mix in 1 1/2 tablespoons of the dressing into the chicken salad and toss. Plate up the noodles. Spoon over the smoked chicken salad, drizzle over some more of the dressing and sprinkle on 1 – 1 1/12 teaspoons of white and black sesame seeds.