Chinese noodle chicken salad

Ingredients for 8 servings:

• 500 g pasta (spaghettini)
• 2 chicken breast fillets
• ½ liter vegetable broth
• 40 g flaxseed
• 1 can peanuts, roasted without fat or oil
• 2 onions, red
• 3 gherkins (possibly also some of the broth)
• ½ bottle of soy sauce
• Fondor or similar
• pepper
• 6 tbsp oil (sunflower oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Great as a party salad and everyone loves it!

Place the spaghettini in plenty of salted water. In another pot, add the washed chicken breast fillets to the hot vegetable broth and simmer for 15 minutes. When the pasta is al dente (see package instructions), drain, return to the pot, and toss with 2-3 tablespoons of oil. Keep warm (cover with lid). Let the chicken breast fillets cool slightly, then tear them into thin strips with your fingers (if you’re in a hurry, you can also finely slice them with a knife, but using your fingers works better). Toast the flaxseed in a hot pan without fat until it begins to pop. Then quickly remove from the heat and let cool. Chop the peanuts (place them in a freezer bag and pound them with a meat tenderizer). Finely slice the onions and finely dice the cucumbers. Now add the still-warm pasta to a large bowl. Add the chicken, flaxseed, peanuts, onions, and diced cucumber. Add soy sauce (don’t add it all at once, taste first!) and another 2-3 tablespoons of oil and mix thoroughly. If desired, add 4-5 tablespoons of cucumber juice and season generously with pepper and Fondor (careful, the soy sauce is quite salty). If the salad has been sitting for a while, stir occasionally. Tip: For a vegetarian option, I always offer a second bowl of fried tofu pieces instead of chicken at parties—both taste equally good.