Food recipes
Taiwanese Noodle Salad with Sesame Dressing
Taiwanese Noodle Salad with Sesame Dressing
This noodle salad is a summer dish, but it is available throughout the year in Taiwan. Omit the chicken breast to make it vegetarian.
Serves 4-6
Ingredients:
Noodles:
425 g (15 oz) bread flour
1 tsp salt
215 ml (7 1/6 fl oz) water
1/2 Tbsp lye water
Cooking oil for coating the noodles
Salad:
2 chicken breasts
A pinch of salt
A pinch of ground white pepper
1 carrot, peeled and cut into thin strips
1 cucumber, cut into thin strips
Eggs:
2 large eggs
A pinch of ground white pepper
1/2 tsp light soy sauce
Sesame Dressing:
White sesame seeds
2 Tbsp vegetable oil or sunflower oil
1 tsp finely chopped garlic
100 ml (3 1/2 fl oz) water
1 tsp rice vinegar
2 Tbsp light soy sauce
1 tsp salt
1 tsp sugar
Directions:
1. Prepare the noodles. Place the bread flour and salt in a large mixing bowl. Make a well in the centre and add the water and lye water. Stir to combine, then knead into a soft dough. Flatten the dough and cut it into 4 parts.
2. Using a rolling pin, flatten each piece of dough until it is thin enough to fit through a pasta maker, then pass it through the rollers several times, changing to a finer setting each time (for example, from setting 1 to setting 4).
3. Feed the dough through the cutting blades of the pasta maker. Dust the noodles with flour to prevent them from sticking.
4. Boil a pot of water and cook the noodles for 2-3 minutes until tender but still firm in the centre. Drain, then place into cold water to cool. Drain.
5. Mix the noodles with a little oil to prevent them from sticking. Set aside.
6. Prepare the salad. Season the chicken with salt and pepper, then roll each piece up in plastic wrap. Place in a steamer and steam for 15-20 minutes, until cooked through.
7. Beat the eggs with the pepper and soy sauce. Heat a lightly oiled frying pan over medium heat. Pour the beaten egg into the pan and tilt it so the egg coats the base of the pan. Let it cook into a thin, crepe-like sheet. Remove and let cool slightly. Roll up the egg and cut into thin strips.
8. Prepare the sesame dressing. Heat a frying pan over medium heat. Add the white sesame seeds and toast until just golden brown. Place immediately into a food processor with the oil and process into a purée. Add the remaining dressing ingredients and process until smooth. Adjust to taste with salt and soy sauce.
9. Divide the noodles into serving bowls and top with chicken, carrot, cucumber and egg. Drizzle with sesame dressing. Mix and serve.
This noodle salad is a summer dish, but it is available throughout the year in Taiwan. Omit the chicken breast to make it vegetarian.
Serves 4-6
Ingredients:
Noodles:
425 g (15 oz) bread flour
1 tsp salt
215 ml (7 1/6 fl oz) water
1/2 Tbsp lye water
Cooking oil for coating the noodles
Salad:
2 chicken breasts
A pinch of salt
A pinch of ground white pepper
1 carrot, peeled and cut into thin strips
1 cucumber, cut into thin strips
Eggs:
2 large eggs
A pinch of ground white pepper
1/2 tsp light soy sauce
Sesame Dressing:
White sesame seeds
2 Tbsp vegetable oil or sunflower oil
1 tsp finely chopped garlic
100 ml (3 1/2 fl oz) water
1 tsp rice vinegar
2 Tbsp light soy sauce
1 tsp salt
1 tsp sugar
Directions:
1. Prepare the noodles. Place the bread flour and salt in a large mixing bowl. Make a well in the centre and add the water and lye water. Stir to combine, then knead into a soft dough. Flatten the dough and cut it into 4 parts.
2. Using a rolling pin, flatten each piece of dough until it is thin enough to fit through a pasta maker, then pass it through the rollers several times, changing to a finer setting each time (for example, from setting 1 to setting 4).
3. Feed the dough through the cutting blades of the pasta maker. Dust the noodles with flour to prevent them from sticking.
4. Boil a pot of water and cook the noodles for 2-3 minutes until tender but still firm in the centre. Drain, then place into cold water to cool. Drain.
5. Mix the noodles with a little oil to prevent them from sticking. Set aside.
6. Prepare the salad. Season the chicken with salt and pepper, then roll each piece up in plastic wrap. Place in a steamer and steam for 15-20 minutes, until cooked through.
7. Beat the eggs with the pepper and soy sauce. Heat a lightly oiled frying pan over medium heat. Pour the beaten egg into the pan and tilt it so the egg coats the base of the pan. Let it cook into a thin, crepe-like sheet. Remove and let cool slightly. Roll up the egg and cut into thin strips.
8. Prepare the sesame dressing. Heat a frying pan over medium heat. Add the white sesame seeds and toast until just golden brown. Place immediately into a food processor with the oil and process into a purée. Add the remaining dressing ingredients and process until smooth. Adjust to taste with salt and soy sauce.
9. Divide the noodles into serving bowls and top with chicken, carrot, cucumber and egg. Drizzle with sesame dressing. Mix and serve.
Printed from https://recipe.bluelayer.org/recipe/73605/taiwanese-noodle-salad-with-sesame-dressing