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A warm chicken & Chinese sausage salad with the flavours of Asia

Method

  • Soak the shiitakes in boiling water for about 30 mins. Then drain well, discard the stalks and slice the caps.
  • Also soak the noodles in boiling water for a few minutes. Then drain.
  • At the same time, gently poach the sausages in simmering water for 4-5 mins. Drain well and then slice.
  • Heat a little oil in a wok (or large non-stick pan) and gently sauté the shiitakes, red onion, carrots, celery and capsicum until just tender.
  • Add the chicken and sausage. Toss well and then add the noodles with the bean shoots and a good slurp of dressing. Turn off the heat and toss using tongs until well combined.
  • Then add the lettuce, peanuts and coriander with a little more dressing.

Ingredients

  • 6-8 shiitake mushrooms
  • a handful of vermicelli noodles, cut in half
  • 2-3 Chinese sausages
  • vegetable oil
  • ½ red onion, sliced
  • 4-6 baby carrots, sliced
  • 2 celery stalks, sliced
  • ½ red capsicum, cored, seeded & sliced
  • ½ bought Chinese soy sauce chicken (or poached skinless chicken thighs), shredded
  • a good handful of bean shoots
  • Asian salad dressing
  • ¼ Iceberg lettuce, shredded
  • 3 tbsp peanuts, dry roasted (optional)
  • a good handful of fresh coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
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