HEMSLEY + HEMSLEY’S sesame chicken salad and cucumber noodles

We all love our food, but for the food lovers out there who also share a passion for wellness and nutrient dense cooking, this recipe from HEMSLEY + HEMSLEY is the perfect healthier option to your Chinese takeout.

HEMSLEY + HEMSLEY sesame chicken salad and cucumber noodles

A refreshing salad with cucumber noodles and Asian flavours. This is a great way to use up leftover chicken or serve instead with a little fish or sliced seared beef. We love raw chopped pak choi, but you can substitute with Chinese-style cabbage or finely shredded English cabbage. Eat this within a few hours as the cucumber will start to get watery or make everything else up in advance and prepare the cucumber noodles just before serving. If you’re taking this for lunch, pack the chicken first, then arrange all the veg on top so they don’t get squashed, and take your dressing in a separate jar. No leftover chicken? Roast two large chicken thighs at fan 200°C/ gas mark 7 for 25–30 minutes until cooked, then shred with two forks to cool the meat quickly.

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HEMSLEY + HEMSLEY sesame chicken salad and cucumber noodles A refreshing salad with cucumber noodles and Asian flavours. This is a great way to use up leftover chicken or serve instead with a little fish or sliced seared beef. We love raw chopped pak choi, but you can substitute with Chinese-style cabbage or finely shredded English cabbage. Eat this within a few hours as the cucumber will start to get watery or make everything else up in advance and prepare the cucumber noodles just before serving. If you’re taking this for lunch, pack the chicken first, then arrange all the veg on top so they don’t get squashed, and take your dressing in a separate jar. No leftover chicken? Roast two large chicken thighs at fan 200°C/ gas mark 7 for 25–30 minutes until cooked, then shred with two forks to cool the meat quickly. 1 2 3 4 5 Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe

Servings

2 Main

Servings 2 Main

Ingredients

• 2 tbsp Black or white sesame seeds
• 2 Cucumbers
• 1 small head Romaine or cos lettuce shredded into ribbons
• 1 small head Pak choi or 150g Chinese cabbage, shredded into ribbons
• 3 Spring onions thinly sliced
• 1 handful Fresh coriander, roughly chopped
• 250 g Cooked shredded chicken

For the Sesame Dressing

• 5 tbsp Sesame oil (not toasted) or extra virgin olive oil
• 2 tbsp toasted sesame oil
• 3 tbsp Of 1 lime or lemon juice
• 2 tsp Raw runny honey
• 1 tsp Tamari or sea salt

Optional

• 1 Finely chopped red chilli to garnish

Instructions

1. Gently toast the sesame seeds in a dry pan until fragrant.
2. Use a spiralizer or julienne peeler to make the cucumber noodles. Or use a regular vegetable peeler to slice the cucumbers lengthwise into wide pappardelle-style ribbons.You might want to cut the long, spiralized strands in half to make them easier to eat.
3. Prepare the dressing by whisking together all the ingredients in a bowl or shaking them together in a jam jar.
4. Add the lettuce,pak choi, spring onion and coriander to a bowl.
5. Pour over the dressing just before serving and mix everything together (hands are best).
6. Plate up with some shredded chicken and top with toasted sesame seeds. Serve immediately.

Notes

Following the amazing success of The Art Of Eating Well, Hemsley + Hemsley's eagerly awaited second book Good + Simple has now been released. For further information visit http://www.hemsleyandhemsley.com/good-simple-2/

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