Crispy Noodle & Sesame Chicken Salad

Prep
15 mins

Cooking
20 mins

Serves 4

Classic Crispy

Ingredients

Serves: 4

For the temper dressing:

Preheat the oven to 180C Fan/200C/Gas Mark 5

In a frying pan heat x2 tbsps of olive oil to a medium heat, add all of the “temper” ingredients apart from the flat leaf parsley, fry until golden and crispy then add the flat leaf parsley and set aside.
Wipe the pan and add x2 tbsp of olive oil to a high heat, add the chicken breasts to the pan and fry for 3-4 mins on each side, once golden brown spoon the sweet chilli sauce over the chicken and cook for a further 2mins spooning the chilli sauce over the chicken again to coat it, generously sprinkle with sesame seeds and transfer to a baking tray then into the oven for a further 8mins.
Fill a 3rd of a large tall saucepan with vegetable oil and heat to 180 degrees once hot turn the heat off and using stainless steel tongs place the noodles in the oil, hold them under the oil with the tongs until they puff up this takes seconds.
Take the chicken from the oven and allow to cool, once cooled slice the chicken with a sharp knife at an angle across the chicken and set aside.
Take your four shallow bowls and add your Crispy Florette salad to each bowl now sprinkle the crispy temper over the crispy leaves share out the sticky sesame chilli chicken between the portions and do the same with the crunchy noodles.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!