Noodle Recipes > Salad Recipes

Bon Bonji

Bon Bonji

Preparation time: 20 minutes + 10 minutes cooling time + 4 hours refrigeration
Cooking time:: 15 minutes
Serves: 4


  • 200 g (7 oz) mung bean vermicelli
  • 2 Lebanese (short) cucumbers, seeded and juliened into 5 cm (2 inch) lengths.
  • 2 spring onions (scallions), chopped
  • 2 extra slice, spring onions (scallions)
  • 1 chicken breast fillet
  • 2 tablespoons toasted sesame seeds
  • 3 cups chicken stock


  • 2 tablespoons soy sauce, light
  • 2 tablespoons Chinese sesame paste
  • teaspoon chilli oil
  • 1 teaspoons sugar
  • 1 tablespoon rice vinegar


  1. Season the chicken breast with black pepper and salt.
  2. Place the spring onion on the bottom of a wok and topped with breast chicken.
  3. Pour in the stock gently cover and simmer over low heat for 10 minutes.
  4. Remove the chicken and allow to cool. Reserving the liquid.
  5. In a heatproof bowl, place the vermicelli, add boiling water and soak for 3 - 4 minutes.
  6. Drain and rinse with cold water.
  7. Meanwhile for the dressing, mix the soy sauce, sesame paste, chilli oil, rice vinegar and 150 ml (5 fl oz) of the reserved poaching liquid.
  8. Place the mixture in a blender and blend until smooth.
  9. Shred the chicken meat. Toss in a bowl with noodles, cucumber, extra spring onion and dressing. Mix thoroughly.
  10. Cover with a plastic wrap and refrigerate for 4 hours.
  11. Sprinkle with toasted sesame seeds and serve.

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