This is a crackingly simple Asian noodle salad; the classic pairing of chicken and prawn is a real winner. You can use any leftover cooked chicken or simply buy a barbecue chook; another option is to buy a roast duck from Chinatown. I also love this dish with Chinese barbecued pork.
350g fresh flat egg noodles
½ tsp sesame oil
½ small cucumber, peeled, seeded, julienned
½ red capsicum, julienned
½ cup bean sprouts
1 cup cooked chicken breast, shredded
6 cooked king prawns, shelled, deveined and chopped
2 shallots, finely sliced
½ tsp roasted sesame seeds
FOR THE DRESSING
2 garlic cloves, chopped
1 tbsp chopped ginger
3 tbsp mirin
2 tbsp Chinese sesame seed paste (available from Asian specialty stores)
2 tbsp light soy sauce
4 tbsp sake
1 tbsp chilli oil
2 tsp Chinese black vinegar
2 tsp caster sugar
1. To make the dressing, purée the garlic, ginger and mirin in a blender, then add the remaining dressing ingredients and blend again.
2. Bring a medium-sized pot of water to the boil and cook the noodles for five minutes, or according to packet instructions. Drain and refresh in iced water for a few minutes. Then drain the noodles again, toss with a little of the dressing and set aside.
3. In another bowl, combine the sesame oil, cucumber, capsicum, bean sprouts, chicken and prawn and toss lightly.
4. If preparing ahead, keep the two elements separate, covered and refrigerated.
5. Immediately before serving, pile the noodles onto a large plate, and spoon the chicken and prawn mixture over the centre. Pour the rest of the dressing over the noodles, and a little over the chicken and prawns, then sprinkle over the shallots and sesame seeds.