Chicken & Cucumber Salad with Rice Noodle in Peanut Butter Sauce 雞絲粉皮

Summer in HK can be up to 35-38c and with 100% humidity, especially before heavy rain or typhoon coming. You easily lose all your appetite when having weather like this. So many HK people, we always have this cold dish during the summer! It's tasty and extremely refreshing indeed!

Portion: 2pax
Time: 30mins

Ingredients:

Chicken fillets x 6pcs (marinate with olive oil, black pepper & sea salt over night)
Cucumber x 1pc
Mung Bean Noodle x 1pack
Peanut Butter Sauce x 2tbsp
Sesame oil x 2tsp
Black Sesame x 1tsp
White Sesame x 1tsp
Coriander x 1bunch
Chilli x little (optional)

Directions:

1. Fry the chicken fillets and shred them into small pieces.
2. Cook the noodle in hot water (with a bit of olive oil) for 2-3 minutes. Rinse with cold cooked water and let it cool.
3. Slice the cucumber into fine slices.
4. Place the noodle, cucumber then chicken. Add the peanut butter sauce & sesame oil. Sprinkle with black & white sesame, coriander and chilli. Serve warm or cold.