Chicken ramen salad with tangerines
Ingredients
for 4 people
| 300 g | chicken breasts |
| 6 dl | chicken bouillon, boiling |
| 125 g | ramen noodles |
| 2 ½ tbsp | red wine vinegar |
| 2 tbsp | rapeseed oil |
| 1 tbsp | preserved ginger |
| 1 tsp | liquid honey |
| a little | pepper |
| ½ tsp | salt |
| 3 | tangerines x |
| 300 g | carrots, very thinly sliced |
| 1 | shallot, cut into rings |
How it's done
Chicken
Add the chicken to the simmering stock, reduce the heat, cover and cook over a low heat at just below the boil for approx. 15 mins. Remove, pull apart the chicken using two forks. Pour 100 ml of the stock into a measuring cup, set aside.
Ramen noodles
Bring the remainder of the stock to the boil again. Cook the ramen in the simmering stock for approx. 3 mins. until al dente. Drain the ramen, allow to cool slightly.
Dressing
Add the vinegar and all the other ingredients up to and including the salt to the reserved stock, puree.
Salad
Transfer the chicken, ramen and sauce to a bowl, add the tangerines and all the remaining ingredients, mix.
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