Black sesame udon salad

(serves 2)

Another re-make/modification of an old salad but with a more perfected sesame-mayo dressing and the addition of pickled radish, adding a sweet tang to this very simple cold noodle salad! This particular brand of frozen udon is the best ~ super chewy and tasty!

Prep time: 30 min
Cooking time: 20 min (poaching chicken)

Ingredients
300g chicken breast, poached
1 radish
2 tsp sugar
1 tsp salt
1 T red wine vinegar
1 cucumber
150g cherry tomatoes
200g corn kernels
2 x 250g frozen udon
150g mixed salad leaves

Dressing
2 T black sesame seeds
1 T white sesame seeds
2 T japanese mayo
2 T white wine vinegar (sweetened) / mirin
1 T sesame oil
1 tsp salt
1/2 tsp sweet soy sauce

Method
1. Poach and shred the chicken.
2. Slice the radish into thin circles. Place in a shallow bowl and sprinkle with 2 tsp sugar, 1 tsp salt and 1 T red wine vinegar. Leave refrigerated for at least 15 minutes.
3. Cut the cucumber into thin slices and halve the cherry tomatoes.
4. Drain and rinse the corn from the can.

5. To make the dressing, grind the sesame seeds in a food processor. Remove and place into a bowl.
6. Add the japanese mayo and stir through. Add the white wine vinegar, sesame oil, salt and sweet soy sauce and season to taste.

7. Boil the udon in a pot of boiling water over the stove and cook for 3-5 minutes. Loosen the udon and stir regularly to ensure the noodles are well-covered. Taste to ensure it's cooked through but still chewy. Drain and rinse in cold water.
8. Dress the salad leaves and udon in a salad bowl. 

9. Add the cucumber, corn, tomatoes, chicken and radish to the bowl and toss well together.