Anyone who has been to a summer barbeque at my parents’ house in the last thirty years will have eaten this dish. It’s a classic and something I would always help Dad prepare – measuring and pouring the dressing ingredients into a jar, tracing an oily finger along the soy-smudged lines of the recipe whose pages are now illustrated with little sesame hand prints.
Over the years the recipe has changed – additions have been made and variations exist in many handwritten cook books. The original recipe doesn’t call for chicken and makes a wonderful side dish, but for the purposes of leftovers and eating a complete meal I have added shredded chicken, crushed peanuts and fried shallots for a little sweetness. It’s such a simple and quick dish to prepare and one that you can change up to suit yourself.
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Prep time: 10 minutes
250g Egg noodles
250g cooked chicken
3 spring onions
300g bean sprouts
Small handful coriander
85g chopped peanuts
85g fried shallots
4 tbsp soy sauce
2 tbsp lemon juice
2 tbsp sesame oil
1 tbsp peanut oil (substitute for a plain tasting oil)
Black sesame seeds to garnish
Begin by bringing the egg noodles to the boil in a saucepan of lightly salted water. Once cooked (2-3 minutes) strain and sit under the running cold tap until completely cool. Set aside and leave to drain.
Next, finely cut the spring onions and coriander and place in a large mixing bowl with the beansprouts and cold egg noodles.
Whisk together the ingredients for the dressing so well combined – if you’ve got a spare empty jar lying around, pour in the ingredients and shake well. Pour over the noodles and mix thoroughly.
Finally, sprinkle over the fried shallots, chopped peanuts and black sesame seeds.
This dish works well prepared in advance, but remember to take it out of the fridge at least 30 minutes before serving.
Remove the chicken for a completely vegetarian meal
All meat works well in this recipe
Best served alongside barbequed meat.