| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Waitrose2 |
4 |
servings |
INGREDIENTS
| 1 |
|
250 g pack Sharwoods Thread Noodles |
| 30 |
ml |
Waitrose Toasted Sesame Oil; (2tbsp) |
| 45 |
ml |
Fresh mint; finely chopped |
|
|
; (3tbsp) |
| 45 |
ml |
Fresh coriander; finely chopped |
|
|
; (3tbsp) |
| 1 |
|
50 g pack fresh rocket |
| 2 |
|
Waitrose Chicken Breast Fillets; cut into bite-sized |
|
|
; pieces |
| 1 |
|
200 g pack Waitrose Giant Tiger Prawns; defrosted |
|
|
Salt and freshly ground black pepper |
| 45 |
ml |
Mitsukan Rice Vinegar or Seasoned Rice; (3tbsp) |
|
|
; Vinegar Dressing |
| 15 |
ml |
Waitrose Japanese Teriyaki Sauce; (1tbsp) |
| 15 |
ml |
Waitrose Toasted Sesame Oil; (1tbsp) |
| 1/2 |
|
Lime; juice of |
| 5 |
ml |
Soft brown sugar; (1tsp) |
INSTRUCTIONS
THE DRESSING
Cook the noodles according to the instructions on the pack. Drain and
rinse in cold water. Drain well then toss in 15ml (1tbsp) toasted
sesame oil. Add the mint, coriander and rocket.
Heat the remaining oil in a large frying pan or wok, add the chicken
and stir-fry for 6 minutes or until thoroughly cooked.
Add the prawns and continue to stir-fry for 2-3 minutes. Place all the
dressing ingredients in a screw-topped jar and shake well. Pour over
the noodles and toss.
Add the chicken and prawns to the noodles, season to taste and serve
immediately.
Hints and Tips:
Use Mitsukan Rice Vinegar to make a light, fresh salad dressing using
45ml (3tbsp) each of rice vinegar and oil with 2.5ml ( 1/2 tsp)
English mustard, a pinch of sugar, salt and freshly ground black
pepper.
Converted by MC_Buster.
NOTES : Mitsukan Rice Vinegar is a classic Japanese rice vinegar. It
has a mild, smooth flavour, ideal for Oriental-style dishes but is
equally delicious with classic English food.
Converted by MM_Buster v2.0l.
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