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Chicken and cucumber noodle salad

Servings 2
  • 400 grams cooked chicken (Cooked in bacon fat is nice!)
  • 2 cucumbers
  • 3 tablespoons lemon juice
  • 1 tablespoon toasted sesame oil
  • 1.5 tablespoons toasted sesame seeds
  • 1 tablespoon cumin seeds
  • 1 pinch sea salt
  • 1 pinch black pepper
  1. Make your noodles. Or slice the cucumber. Or however you're doing this thing. Stick 'em in a bowl with the lemon juice, sesame oil, sesame seeds, cumin and sea salt.

    Best Spiralizer Tip Ever: Let your noodles sit in a colander. Mix with a generous pinch or three of salt. Put kitchen towel on the top and stick a heavy item (can or three) on it and let it sit for a while. Truly amazing how much liquid comes out! I do this for cucumber and courgette.
  2. Stick the bowl in the fridge for a while to let the flavours 'develop'. (Or, like me, while you cook the chicken.)

  3. Cook the chicken. Let it cool and stick that in the fridge, too.

  4. When you're ready to eat, served the noodles on a plate/bowl and pile the cooked chicken on top. Then throw a bit of the liquid on the top.