Become a dub hand at dining al desko
2 x 150g chicken fillet, thinly sliced
1 packet of ramen instant noodles
1 small red onion, peeled, halved and finely sliced
1 small cucumber, split lengthways, deseeded and thinly sliced
1 Granny Smith apple, quartered, cored and thinly sliced
1 small bag of baby spinach, washed and drained well
1 bunch of spring onion, finely sliced at an angle
2-3 tbsp Kikkoman soy sauce
2-3 tbsp sweet chilli sauce
2-3 tbsp sesame oil (light)
1 tbsp rice wine vinegar (or white wine vinegar)
In a small pot of water add the sachet from the ramen noodles and the rice wine vinegar and bring to the boil. When it is boiling, add the chicken and poach until cooked, which should take four to five minutes. Remove from the heat, add the noodles and leave in the water until they are just tender. Strain any excess liquid and leave to cool. To assemble the salad, combine the chicken, noodles and vegetables, add the sauces and toss to mix well. Finish with the sesame oil and leave in the fridge overnight.
何故最後一晩おくことになっているかというと、タイトル通り(al deskoはal frescoのもじりで、主に職場のデスクで食事を取るシチュエーションで使われる副詞。参考)職場に持っていく弁当を前日の夜に作っているシチュエーションだから。
(つづく)
