Noodle Salad Indian

For the Indian pasta salad, cook the pasta in salted water until al dente. Drain and mix with 1 tbsp. oil.

Cut the chicken into strips.

Heat oil and butter and fry the chicken strips in it until golden brown. Season with salt and pepper and sprinkle with 1 tbsp sesame seeds.

Fry briefly until the sesame seeds have taken on color.

Place the chicken pieces on a paper towel to degrease and cool.

Peel the onion and cut into rings. Wash tomatoes and cut into quarters. Cut celery into slices.

Drain chickpeas and pickles. Stir a salad dressing from yogurt, apple cider vinegar, oil, ginger pieces, turmeric and cumin.

Mix salad ingredients, except chicken strips, and gently fold in the sauce. Season to taste with salt and pepper.

Spread the chicken strips on the salad and sprinkle with finely chopped cilantro leaves.

Cut the lemon into slices and decorate the Indian noodle salad with them.

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