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.