Asian Noodle Salad

Ingredients

• 2 chicken breast (sliced into thin strips)
• 1 lb (1/2 kg) raw shrimp (peeled and deveined)
• 2 large onions
• 5 carrots (peeled and julienned)
• 1/2 daikon radish ( peeled and julienned)
• 1 red bell pepper (julienned)
• 1 cup garlic chives (chopped)
• 1 package of Bean Vermicelli noodles (12oz (350g))
• 3 cloves garlic (minced)
• 2 hot chili peppers (optional)
• 1 bunch of fresh Cilantro (about 1/2 cup)
• 1/3 cup Soy Sauce
• 5 teaspoons Black Chinese vinegar
• vegetable oil
• sesame oil

Instructions

1. 1

   Caramelize Onions - heat 3 tablespoons of oil on high heat and cook onions until they become translucent – approx. 3-4 minutes.

2. 2

   Cook Chicken - add strips of chicken and cook together until the chicken is browned and the onions are caramelised, on medium high heat - approx 8-10 minutes. Set aside to cool.

3. 3

   Caramelize Carrots - heat 2 tablespoons of oil and cook julienned carrots until soft and caramelized - approx. 8-10 minutes. Set aside to cool.

4. 4

   Fry Daikon and Peppers - heat 2 tablespoons of oil and 1 teaspoon of Sesame Oil. Add sliced Daikon and Red Peppers and cook for approx 3 minutes (still a bit crunchy for texture). Set aside to cool.

5. 5

   Stir Fry Shrimp - heat 1 tablespoon of oil and 1 tablespoon of Sesame Oil. Add minced garlic, chopped chili peppers and garlic chives. Add raw shrimp and cook until the flesh is bright pink and opaque white - approx 5-6 minutes.

6. 6

   Prepare Vermicelli - follow package instructions to prepare Bean Vermicelli. Alternatively, bring to a boil for about 4 minutes until they are translucent. Drain, set aside to cool. Using kitchen shears, cut noodles into shorter pieces (around 6″ pieces). Set aside and allow to cool.

7. 7

   Toss Together - mix together chicken, onion, carrots, daikon, red peppers, shrimp, cilantro, chilli, garlic chives and vermicelli into the large bowl and mix thoroughly. Wear disposable kitchen gloves to mix, as it's quite oil and messy.

8. 8

   Season with Dressing - mix together ⅓ cup of Soy Sauce with 5 teaspoons Great Wall Black Chinese Vinegar with ½ teaspoon of Sesame Oil. Mix into noodle salad. Taste and adjust flavors as needed.