Black Sesame Udon and Chicken Salad

(serves 3-4)

So this is the 2nd attempt at the mysterious black sesame-jap mayo udon salad that Claudia has been raving about from Ju-Rin, one of our old fave jap restaurants. I still haven't tried it and it seems that mine isn't black-sesamey enough, but i guess the fun thing about trying new things is you seem to discover other exciting recipes on the journey! Anyhow, i quite liked using the radish with the udon salad, bit of an udon soup noodle feel and you can't really go wrong with chicken, avocado and mayo so give it a go!

Prep time: 15 min

Cooking time: 45min (for poaching chicken)

Ingredients:
2 chicken marylands (700g)
3 radish
200g mix of spinach and rocket
1 avocado
2x 100g packets of udon
2 T black and white sesame seeds, toasted, to garnish
2 sprigs of shallots

Dressing:
2 T mirin
2 T jap mayo + 1 T extra
2 tsp tahini paste
2 T crushed black sesame seeds

Method:
1. In a large pot big enough for both chicken marylands, fill half-way with boiling water, add salt and place the chicken in. Keep on boiling for 7-10 minutes, then remove from heat and set aside for 30min. Cool and shred the chicken.
2. Place the udon into warm water to separate the noodles.
3. Thinly slice the radish into circles and the shallots.

4. Cut the avocado into 1cm squares.
5. Crush the sesame seeds in a mortar and pestle, or using the handle of a cleaver.
6. Make the dressing by combining the mirin, 2 T jap mayo, tahini paste and crushed sesame seeds in a jar and shaking.
7. In a large bowl, dress the salad leaves, radish and avocado with half the dressing. Toss thoroughly.

8. Cook the udon in a pot of boiling water for 3-4 minutes until soft.
9. Combine the shredded chicken, udon and shallots  in a large bowl and add the remaining dressing. Toss through with the extra T of jap mayo, and 1 T of black and white sesame seeds.

10. Toss the udon and chicken with the rest of the salad and sprinkle with remaining sesame seeds to serve.