NOODLE SALAD WITH HOISIN & CHICKEN, Triple Duty, frugal, leftovers

An Asian noodle salad choc-a-block with protein and colourful vegetables rings the changes from pasta and potatoes...

Triple Duty Hoisin Noodle Salad, here with egg noodles & chicken 

but plenty of other options. 'Tasty; lovely strong flavours; abundant!' Tasters

Outdoor eating is always a pleasure, no matter what's spread out on the picnic blanket.  But there's no harm in introducing something new and refreshing;  instead of potato or rice salads, try a Chinese noodle salad.  Frugal and healthy, it travels well and much of it can be prepared in advance.

The salad shown has a base of egg noodles with chicken in a dressing rich with sesame, garlic, ginger and hoisin.  But you could substitute prawns or scallops (for those with deep pockets) or firm tofu.  If you don't like the smokiness of Hoisin sauce, try full-bodied slightly sweet Oyster sauce.

Any other noodles in the cupboard will also work well;  try 'glass' green bean starch (dieters') or egg-free or sweet potato or wholemeal noodles.  If you're thinking of stocking up on your next visit to Chinatown, have a look at See How to Use Your Noodle/s'.

As well as being tasty and interesting, the salad is a great repository for raw or cooked leftovers. 

Feeds: 3-4

Cost: £3.50, less depending what's in the fridge

Ingredients:

 3-4 nests noodles

  

  2-3 cups cooked protein: shredded chicken or  prawns or cubed tofu (marinated 20 mins in a mix of 1/4 cup each of reduced salt soy sauce & sherry with 1/4 tsp each grated garlic and peeled ginger)

  1/3 cup finely sliced bell pepper (any colour)

  1/4 cup peeled celery in fine dice

  1/4 cup drained bamboo shoots in matchsticks (opt)

  2 tablespoons hoisin or oyster sauce

  

  generous handful of 3 of the following cooked veg: green beans, mange tout or snap-peas, broccoli flowers, asparagus stems, carrot curls, thinly sliced raw mushrooms, defrosted frozen peas, corn (tinned, drained; frozen or from a cob)

  2-3 tablespoons toasted sesame seeds

  2-3 spring onions, bases and grotty leaves removed, finely sliced

  a handful roasted, salted cashew nuts or peanuts (remove some oil & salt with a kitchen towel) - optional

Dressing:

   3 tablespoons olive oil

   2 tablespoons light vegetable oil

   3 tablespoons any vinegar (67 used cider)

   2 teaspoons reduced-salt soy sauce

   1 teaspoon sesame oil

   1.2 tsp 5-spice powder (opt)

   1 clove garlic grated

   1 tablespoon fresh ginger, grated or 1/2 tsp dried

   1.2 tsp oregano

   2 tablespoons Hoisin or Oyster Sauce *

   pepper & salt 

   (drained orange segments, fresh or tinned in juice)  opt

Method:

1. Place noodle nests in a large heatproof bowl; add boiling water to cover; leave 5 minutes only; drain, rinse with cold water.  Sprinkle with vegetable or sesame oil to prevent sticking.  Spread out on a platter or tray to cool.(Note: the more noodle nests, the further this dish will go)
2. Mix chicken, peppers, celery, bamboo shoots and 2 tbsp hoisin sauce; set aside
3. Add dressing ingredients to a small jar with a tight fitting lid; cover neck with a layer of cling film, affix lid firmly; shake jar vigorously until all ingredients have combined.  Pour 1/2-2/3 of the dressing onto the noddles; stir; the noodles should be moist but not wet
4. These items can be refrigerated overnight.
5. When ready to serve:- 
6. Place 1/3 of the noodles in a bowl or on a platter; scatter over 1/3 mixed veg, then 1/3 of the chicken mix, then sesame seeds and green onions
7. Repeat until last third of noodles is on top 
8. Arrange the last of the chicken mix, veg, green onions & sesame seeds on top.  Scatter over toasted nuts and orange segments, if using. 

Comments:

'I lived in Italy for 6 years and got used to strong flavours.  This was tasty and so abundant, we had it two days running.' Retired Catholic Priest   

'Really, really lovely!' Helper to the Priest  

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.