Chicken And Glass Noodle Salad - cooking recipe

Ingredients

7 oz red cabbage, cut into thin strips
7 oz white cabbage, cut into thin strips
2 tbsp white or cider vinegar
2 tbsp sugar
6-7 tbsp red wine vinegar
2 None chicken breasts
9 oz fine glass noodles
5 oz carrots, cut into thin strips
2 tbsp sunflower oil
1 piece fresh ginger (walnut-sized), peeled and grated
4 oz roasted salted peanuts, coarsely chopped
4 tbsp prepared fried onions
1/2 bunch mint, cut into thin strips
None None paprika for garnish

Preparation

The day before serving, marinate the red cabbage with white vinegar, salt and 1 tbsp of sugar. Marinate the white cabbage with 4 tbsp red wine vinegar, salt and 1 tbsp sugar.
Cook the chicken in boiling salted water for about 8 mins, then remove the meat and set aside. Put the noodles in the hot chicken water, for 3-5 mins. Drain the noodles into a colander, (taking care to collect the water and use it somewhere else). Snip them into small pieces with a pair of scissors. Shred the chicken with a fork. Toss the noodles, chicken, cabbage, carrots, and oil together. Add the ginger and 2-3 tbsp red wine vinegar. Serve the salad in 4 bowls, sprinkled with peanuts, fried onions and strips of mint. Garnish with paprika.