A Tasteful Chicken Noodle Salad

I bought my first wok about seventeen years ago. I saw it in a magazine and ordered it at once. My first thought was "what a large frying pan". But the wok was more than a frying pan. When I say "wok", I mean "stir fry", which means cooking food quickly, stirring constantly over extremely high heat in a small amount of fat. As a matter of fact, the wok worked good for steam-cooking too, and other methods of cooking.










INGREDIENTS:
Serves 4-6

* 500 g noodles
* 1 dl olive oil
* 500 g chicken fillets
* 3 cloves garlic
* 3 teaspoons sesame seeds
* juice of 3 limes
* 4 tablespoons soy
* 1 teaspoon wasabi paste
* 3 tablespoons rice vinegar
* 6-8 salad onions
* 2 teaspoons sambal oelek

GARNISH:
* fresh coriander or parsley

METHOD:
1. Heat 2 tablespoons of the olive oil in a wok or frying pan.
2. Fry the chicken fillets, set aside when they are cooked through.
3. Peel and chop garlic, fry until golden with the sesame seeds.
4. Add lime juice, soy, wasabi, rice vinegar, stir to mix, set aside.
5. Cook noodles according to package directions.
6. Cut chicken fillets thinly into pieces and place in a bowl.
7. Pour the dressing over and add noodles.
8. Trim, slice and add salad onions.
9. Finally add sambal oelek and the remaining olive oil, give the salad a good stir.

Serve warm or lukewarm.