Oriental Offering: Black Sesame and Ginger Chicken Noodle Salad

Oriental Offering: Black Sesame and Ginger Chicken Noodle Salad
Black Sesame and Ginger Chicken Noodle Salad by Raza Ahmed of Bamboo Union in Lahore.


• Chicken breast (sliced into thin strips), 370 grams

• Sesame oil, 1 tblsp

• Salt, ¾ tsp

• Ginger (grated), 1 tsp

• Corn-starch, ½ tsp

• White pepper, 1/4 tsp

• Baking soda, 1/8 tsp

• Thai noodles

• Basil leaves

• Thai red chilli (finely diced), 2 small

• Chilli flakes, 1 tsp

• Roasted salted peanuts or pine nuts to serve

• Chilli oil

Black Sesame and Ginger Sauce

• Black sesame seeds, 75 grams

• Chicken stock, 115 grams

• Rice wine vinegar, 30 grams

• Soy sauce, 60 grams

• Dark soy sauce, 1 tsp

• Grated ginger, 1.5 tblsp

• Garlic (peeled), 1 tsp

• Peanut butter, 23 grams

• Sesame oil, 2.5 tblsp

• Sugar, ¾ tsp

• White pepper, ½ tsp


Prepare the chicken

• Evenly mix the thinly sliced chicken breast strips with toasted sesame oil, salt & grated ginger, cornstarch, white pepper and baking soda.

• Let it marinade for 30 minimum and 10 hours maximum. Bring a pot of water and add enough water to cover the chicken. Poach chicken until

just cooked (about 1-2 minutes). Drain the stock and keep chicken covered in the fridge.

Make the sesame sauce

• Toast the black sesame seeds in a pan until they make popping sounds.

• Take the left over stock from poaching the chicken and add rice wine vinegar.

• Transfer the sesame seeds, chicken stock, soy sauce, dark soy sauce, ginger, garlic, peanut butter, toasted sesame oil, sugar and white pepper.

• Blend on high speed until it forms into a thick paste. Set aside.

Combine the ingredients

• Cook the rice noodles according to package instructions but keep them chilled.

• Combine the chicken with the noodles, 3 tblsp of sesame sauce and basil. Top with more fresh chopped red chillies and toasted peanuts.

• Drizzle some chilli and sesame oil on top.

  • In: Lifestyle