The main ingredients are chicken, beef, rice noodles and fish, seasoned with various spices and dressed with delicious sauces. Very often, fruits such as bananas, grapefruit, mango and pineapple are added to unsweetened meat salads, which gives the dish a special twist. It is worth noting that the ingredients are cut lengthwise into thin long strips or shavings, which gives the salad a very appetizing look. It is customary to prepare such salads right before serving, otherwise they will lose their taste and aroma. Next, we want to introduce you to the most interesting salad recipes from Thai cuisine that will help you prepare your holiday table. If you are tired of traditional salads with crab sticks and Olivier, then you will like the following dishes.

Thai Som Tam with seafood

Ingredients:

• green papaya – 1 pc.
• garlic – 4 cloves
• tomatoes – 2 pcs.
• green beans – 30 g
• lemon juice – 1 tbsp. spoon
• fish sauce - 2 tbsp. spoons
• dried shrimp – 50 g
• salted red fish – 20 g
• chili – 3 g
• peanuts – 2 tbsp. spoons

Chop the papaya into strips, grind it together with garlic, pour over lemon juice and fish sauce. Add chopped chili pepper, tomato slices and boiled asparagus to it. Top the salad with roasted peanuts, add thinly sliced ​​red fish and dried shrimp.

Thai with beef

Ingredients:

• beef steak – 500 g
• cucumber – 1 pc.
• tomatoes – 2 pcs.
• basil – 3 sprigs
• green onions – 3 feathers
• vegetable oil – 30 ml
• Thai pepper – 4 pcs.
• cilantro – 10 g
• garlic – 1 clove
• sugar – 1 teaspoon
• lime – 1 pc.
• soy sauce – 2 tbsp. spoons
• fish sauce – 1 tbsp. spoon

We cut cucumbers and tomatoes into large slices, onions into strips diagonally. Fry the steak in vegetable oil until cooked, cut it into thin strips and add to the vegetables. Make the dressing: mix chopped garlic and Thai pepper with the juice of one lime, fish and soy sauce, and a spoonful of sugar. Pour this dressing over the salad, sprinkle chopped cilantro on top and garnish with basil sprigs.

Chicken salad with grapefruit

Ingredients:

• chicken breast – 1 pc.
• pink grapefruit – 1 pc.
• lime – 1 pc.
• red chili pepper – 1 pc.
• green chili pepper – 1 pc.
• cilantro – 10 g
• mint – 10 g
• sesame oil – 1 tbsp. spoon
• soy sauce – 2 teaspoons

Cut the boiled chicken meat into large cubes, pour in sesame oil and soy sauce, add chili peppers cut into rings. We also add lime juice and zest, marinate for about 10 minutes. Meanwhile, we deal with the grapefruit: peel it from the films, cut it into large cubes, add to the salad. Sprinkle with chopped cilantro and mint.

Ingredients:

• pomelo – 1 pc.
• salmon – 300 g
• red onion – 1 pc.
• peanuts – 100 g
• nut butter – 2 tbsp. spoons
• lime zest – 1 teaspoon
• soy sauce – 1 tbsp. spoon
• basil, cilantro, dill, parsley – 100 g

Cut the pomelo in half, remove all the pulp and cut into large pieces. Cut the salmon into thin slices and mix with chopped herbs. Cut the red onion into half rings and lightly fry in nut oil. Dry the peanuts in a dry frying pan. Mix all the ingredients, place the pomelo halves and pour over the dressing. The sauce is made from soy sauce, nut butter and lime zest.

Beef and bean salad

Ingredients:

• beef fillet – 400 g
• sprouted beans – 200 g
• garlic – 2 cloves
• chili pepper – 2 pcs.
• ginger – 5-7 g
• lettuce – 1 bunch
• coriander – 1 teaspoon
• olive oil – 1 tbsp. spoon
• lime – 2 pcs.

Over high heat, fry the meat along with the chili pepper, cut it into thin noodles. Add lettuce, sprouted beans, grated ginger and chopped garlic to the meat. Mix olive oil, lime juice and zest, chopped garlic and coriander, pour the aromatic sauce over the salad.

Spicy cucumber salad

Ingredients:

• cucumbers – 4-5 pcs.
• cilantro – 20 g
• chili pepper – 1 pc.
• sesame – 3 tbsp. spoons
• soy sauce – 2 tbsp. spoons
• honey – 5 g
• lime juice – 1 teaspoon
• olive oil – 1 tbsp. spoon

Using a special vegetable cutter, cut the cucumbers into thin noodles, add the chili, cut into slices. Lightly toast the sesame seeds and chop the cilantro. Mix everything and season with sweet and sour sauce. To prepare it, mix honey, soy sauce and lime juice.

Ingredients:

• rice noodles – 200 g
• green peas – 200 g
• green onions – 1 bunch
• cashews – 70 g
• bean sprouts – 100 g
• carrots – 2 pcs.
• chili sauce with garlic – 2 tbsp. spoons
• lemon – 1 pc.
• sesame oil – 3 tbsp. spoons
• cilantro – 1 bunch

Pour boiling water over the rice noodles, leave for a few minutes and pour over cold water. Keep the peas in boiling water for a couple of minutes, cut the onion into rings, and cut the carrots into thin strips. Mix roasted nuts, chopped cilantro, peas, onions, noodles and sprouts. Season the salad with sesame oil, lemon juice and chili garlic sauce.

Salad with melon and watermelon

Ingredients:

• melon – 300 g
• watermelon – 150 g
• cashews – 50 g
• ginger – 1 teaspoon
• mint – 5 g
• cilantro – 20 g
• soy sauce – 1 tbsp. spoon
• lime – 1 pc.
• sugar – 1 teaspoon
• chili pepper – 1 pc.

Finely chop the mint and cilantro, chop the chili pepper. Mix with thin slices of melon and watermelon, sprinkle with cashews. Pour soy sauce with grated ginger, sugar and lime juice over the salad.

Thai salad with oranges

Ingredients:

• shallots – 30 g
• oranges – 2 pcs.
• spinach – 1 bunch
• avocado – 1 pc.
• grated ginger – 1 tbsp. spoon
• rice vinegar – 2 tbsp. spoons
• vegetable oil – 1 tbsp. spoon
• sesame – 1 tbsp. spoon

First prepare the salad dressing: pour chopped shallots with rice vinegar, vegetable oil and grated ginger. Lightly crush the sesame seeds and also add to the sauce. Cut avocados and oranges into small cubes and mix them with spinach. Pour the prepared sauce over the salad.

Ingredients:

• chicken fillet – 500 g
• mango – 1 pc.
• celery – 2 stalks
• almonds – 2 tbsp. spoons
• cilantro – 20 g
• green salad – 200 g
• fruit chutney – 15 ml
• yogurt – 4-5 tbsp. spoons
• curry – 1 teaspoon
• mayonnaise – 2 tbsp. spoons

Cut the chicken into strips, fry and simmer with curry. Chop the roasted almonds, cut the mango into thin slices, and celery into rings. Whisk chutney, mayonnaise and yogurt. Place chicken, celery, mango and nuts on lettuce leaves. Pour sauce over everything.

Thai with squid

Ingredients:

• squid – 500 g
• petiole celery – 100 g
• mint – 200 g
• lettuce – 100 g
• chili – 5 pcs.
• garlic – 5 cloves
• shallots – 50 g
• fish sauce – 50 ml
• lime juice – 3 tbsp. spoons

Cut the squid into squares and boil. Mix it with chopped shallots, chili, mint and chopped celery. Place the salad on lettuce leaves and pour over a mixture of fish sauce, lime juice and crushed garlic.

Noodle and shrimp salad

Ingredients:

• egg noodles – 200 g
• green peas – 2 tbsp. spoons
• large shrimps – 500 g
• cilantro – 100 g
• green onions – 100 g
• red wine vinegar - 2 tbsp. spoons
• grated ginger – 1 tbsp. spoon
• red pepper – 1 pc.
• chili sauce – 2 tbsp. spoons
• sesame oil – 2 tbsp. spoons
• soy sauce – 1 tbsp. spoon
• lime – 1 pc.

Boil the noodles for 1-2 minutes, mix with boiled shrimp, chopped pepper, onion, cilantro and green peas. Season the salad with sauce, to prepare which we mix grated ginger, red wine vinegar, chili sauce, soy sauce, and sesame oil. Decorate the salad with thin slices of lime.

Ingredients:

• octopus – 200 g
• cuttlefish – 200 g
• leek – 1 stalk
• shrimp – 300 g
• olives – 100 g
• cashews – 50 g
• green onion – 3 feathers
• butter and olive oil – 50 g each
• spicy Thai sauce - 3 tbsp. spoons
• fish sauce – 5 tbsp. spoons

Boil the octopus, cut into pieces and lightly sprinkle with fish sauce. Fry cuttlefish and shrimp in butter. Mix all the seafood, add chopped leeks and whole olives. Season the salad with olive oil mixed with Thai and fish sauce. Sprinkle with cashew nuts and garnish with green onions.

How to make Thai salad with chicken? What kind of food is this? You will find answers to these and other questions in the article. The popularity of Asian cuisine is growing not only because of the spices and harmonious variety of dishes, but also because of the flavor of those countries. Vacationers from resort trips bring, in addition to a lot of impressions of fascinating nature and exotic culture, also recipes, for example, Thai salad with chicken.

This is a traditional, very tasty treat in Thailand, probably every tourist has tried it. After all, it is included in the unspoken program of getting to know the local cuisine. We will find out how to make this dish below.

A few facts about Thai cuisine

Thai cooking is loved all over the world. And that's why:

• In a good Thai restaurant, the chef uses at least 40 different ingredients to create a meal.
• A large number of natural fresh ingredients and spices make the dishes original, very rich and rich in taste.
• The main canon of Thai dishes is a harmonious combination of five tastes: sour, sweet, nutty, salty and spicy.
• Seafood, quick frying, a large number of fresh fruits and, of course, chicken make Thai dishes healthy, very filling, tasty and incredibly colorful.

You can verify all this by preparing a real Thai treat with your own hands!

Classic salad with banana and chicken

The recipe for this Thai chicken salad is very simple, but the taste of the appetizer is quite exotic. The classic flavor spectrum is seen here flawlessly: hot chili, soy salty sauce, sweet banana, sour grapefruit and lime, spicy herbs with delicious chicken.

The benefits of this dish are enormous, because all the fruits are used fresh, only the chicken is fried for a minute. We take:

• one grapefruit;
• one chicken breast;
• two tbsp. l. sesame oil;
• one lime;
• six tbsp. l. soy sauce;
• vegetable oil - three tbsp. l.;
• three short lady finger bananas;
• 10 g fresh mint;
• one hot red chili pod;
• 15 g fresh cilantro;
• one green bell pepper;
• two cloves of garlic.

Prepare this Thai salad with bell peppers and chicken like this:

1. Rinse the chicken fillet, dry it and cut into thin and oblong pieces, which will then need to be soaked in the marinade.
2. Make the marinade. To do this, cut the lime in half. Leave one part for the salad, and squeeze the juice out of the second. Mix fresh lime juice with soy sauce (4 tbsp) and grated garlic. Marinate the chicken in this mixture for 15 minutes.
3. Next, heat a frying pan (preferably a wok or some narrow-bottomed container) over high heat.
4. Pour vegetable oil into a heated bowl, boil it and place the chicken in it.
5. Fry the fillet quickly until golden brown, 3-4 minutes, stirring constantly with a wooden spatula.
6. Transfer the fried fillet to a salad bowl.
7. Chop the remaining ingredients. Peel the bananas and cut them into thin slices. Peel half a lime and a grapefruit, break it into slices and cut each piece into 2-3 pieces.
8. Wash and dry the mint and cilantro, chop finely with a sharp knife. Chop the bell pepper into thin strips and the chili into thin rings.
9. Send all the chopped fruits, herbs and vegetables to the chicken in a salad bowl, pour in sesame oil, the rest of the soy sauce, stir everything and leave to steep for 15 minutes.

Afterwards, serve the finished dish to the table.

Thai warm salad

How to prepare Thai salad with chicken and bell peppers and cabbage? Take:

• one onion;
• 20 ml freshly squeezed lemon juice;
• a glass of soy sauce;
• 5 g sugar;
• 20 ml sesame oil;
• two cloves of garlic;
• 10 g sweet chili sauce;
• 60 g white cabbage;
• 1 tsp. grated ginger;
• one carrot;
• 10 cherry tomatoes;
• one bell pepper;
• 35 ml olive oil;
• ½ pod of hot chili pepper;
• five sprigs of fresh cilantro;
• five lettuce leaves;
• chicken fillet - 300 g;
• 15 g toasted sesame seeds.

How to cook?

Prepare this Thai chicken salad as follows:

1. Make the marinade. To do this, combine sesame oil, sugar, soy sauce, and chili sauce in a bowl, stir until the crystals dissolve.
2. Cut the chicken into thin strips and add to the marinade. Stir the fillets thoroughly into the aromatic mixture so that each piece is coated with the marinade. Set the chicken aside for 35 minutes to soak.
3. Prepare the remaining ingredients. To do this, cut the onion in half and chop it into strips across the rings. Peel the bell pepper from the seeds and chop in the same way. Peel the carrots and cut into long strips on a roco grater. Cut the cherry tomatoes into halves and the cabbage into large strips. Peel the garlic, chop or crush it flat with a knife.
4. Prepare a serving dish by lining it with washed and dried lettuce leaves.
5. Now place the wok on high heat, pour in the olive oil and heat thoroughly. Next, add the marinated chicken to it and cook it, stirring, for several minutes (until it turns white).
6. Add ginger, onion, a pinch of salt, chopped garlic and ½ chili pod to the meat. Stir all ingredients continuously while cooking in a wok.
7. After 2 min. place the pepper in the container and cook the dish for another 1 minute.
8. Now add the carrots to the salad, and after a couple of minutes add the tomatoes and cabbage. Cook the dish for another minute and remove from the stove. In this salad, vegetables should retain their elasticity.
9. Now add the chopped herbs and sesame seeds to the wok, stir everything and place in the prepared dish.

Serve the finished dish to the table.

With cucumber

How to make a Thai salad with chicken and cucumber? Follow these steps:

1. Cut one chicken fillet into strips and fry until cooked. When frying, pour lightly with soy sauce.
2. Grate five medium carrots on a Korean carrot grater.
3. Make the sauce. To do this, mix vegetable oil (6 tbsp) and vinegar (5 tbsp) in a saucepan and bring to a boil.
4. Pour the sauce over the carrots, add spices for Korean carrots and chopped garlic (three cloves), stir.
5. Grind two cucumbers on a Korean carrot grater.
6. Cut one bell pepper into thin strips.
7. Cut half of a small Chinese cabbage into thin strips.
8. Chop half of a medium-sized Yalta onion.
9. Make another sauce. To do this, combine soy sauce (three tbsp.), two tbsp. l. sesame oil or olive oil, juice of one lime, stir.
10. Combine all ingredients, add sauce and mix everything well.

When serving, sprinkle the salad with sesame seeds.

With grapefruit

Let's find out how to prepare Thai salad with chicken and grapefruit. You will need:

This Thai chicken salad recipe suggests following these steps:

1. Wash the breast, cut into cubes or strips. Marinate for 10 minutes. in soy sauce with juice from half a lime. Afterwards, fry the meat in a frying pan.
2. Cut the bananas and peppers into rings, disassemble the remaining lime and grapefruit into slices.
3. Finely chop the greens and chop the papaya into thin strips.
4. Make the dressing. To do this, mix soy sauce with sesame oil.
5. Stir all ingredients and set aside for 15 minutes to allow the dish to infuse.

Serve the appetizing salad to the table.

Secrets

Experienced chefs say that the most important feature of Thai salad is seasonality. Its components should be at the peak of their “salad” form. Very often this does not mean complete ripeness of vegetables and fruits, but quite the opposite.

Some unripe fruits are used as vegetables in Southeast Asia. For example, papaya and mango are crumbled green and added to the dish as a vegetable element. The popular Somtorn salad is made from green papaya.

With eggplants

Consider a recipe for Thai salad with chicken and eggplant. You will need:

• 300 g eggplants;
• 400 g tomatoes;
• chicken fillet - 500 g;
• one carrot;
• two medium onions;
• vegetable oil (for frying);
• soy sauce - three tbsp. l.;
• salt;
• two cloves of garlic;
• black pepper.

Prepare this Thai warm salad like this:

1. Cut the chicken fillet into strips. Fry it in vegetable oil, add a little salt and pepper. Then pour in the soy sauce, fry for another 5 minutes and set aside.
2. Cut the onion into half rings, fry in vegetable oil until golden. Add carrots, cut into strips, to the onion. When the carrots are soft, add the diced tomatoes and cook until the liquid has evaporated.
3. Peel the eggplants and cut into long strips. Fry them in vegetable oil until cooked. Lightly salt at the end.
4. Place the meat, eggplants and roast in one bowl, squeeze the garlic into the salad through a press, stir everything well.
5. Place torn lettuce leaves on a plate, place hot food on top and serve.

Other dish options:

1. Before frying the tomatoes, you can add two bell peppers, cut into long strips.
2. If you want to get a hearty salad, fry the potatoes (400 g) separately and add them to the salad.

Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Salad is a good addition to any main dish. It should be fresh, tasty, nutritious and healthy. In the autumn, ordinary vegetable salads can get boring due to the huge variety of harvests. To supplement your rich diet with various delicacies, try mastering the Thai chicken salad recipe. This unusual dish not only has an appetizing appearance and aroma, it is rich in a high content of useful microelements and vitamins. Read below to learn how to prepare this salad at home.

Step-by-step recipes for Thai salad with photos

There are several methods for preparing Thai salad. Each of them uses different components, thanks to which the dish acquires an extraordinary taste. Recipes for this salad are easy to follow and feature an unusual combination of products (noodles and beef or chicken and sesame seeds), which makes the appetizer appetizing and piquant. If you decide to prepare one of the proposed options, do not deviate from the recommended step-by-step preparation scheme with photos.

Check out the important points of Thai cuisine. This way you can better understand the principles of cooking, as well as the taste qualities that the chefs of the mentioned area focus on:

• A classic lunch in Thailand always consists of rice, a hot dish and several salads. This cuisine is distinguished by a wide variety of recipes for delicious snacks.
• Seafood is often used to prepare Thai salad. In this warm country, fish components are cheap products, unlike Russia. That is why they are so expensive in domestic restaurants.
• You may be surprised at the unusual combination of some products, but leading nutritionists have proven that Thai cuisine is the ideal nutrition plan for any person.
• The components used are subject to minimal heat treatment, thereby maintaining the maximum content of vitamins and nutrients in food.
• The Thai snack contains a minimum of fat, so its calorie content is not very high.
• Due to the multi-component nature of the dish, it contains a huge amount of useful elements that are well balanced with each other.
• When preparing Thai chicken salad, the components are cut lengthwise - in the form of strips or diagonally (lemon grass, for example). This preserves the beautiful shape and special taste of the dish.
• An important condition is that the snack must be perfectly fresh, so it is never prepared in large quantities in advance. This is harmful even from the point of view of dietetics and healthy eating.
• Thai dishes are often prepared spicy, so this cuisine is not suitable for everyone.
• When planning to prepare any of the chicken salads, be prepared for the fact that there will be exotic products, so you may need additional time searching and purchasing ingredients.

With chicken and bell pepper

Treat your family to an amazing Thai salad with fried chicken pieces and bell peppers. This very tasty recipe, thanks to an unusual combination of products for a Russian person, will immediately immerse you in the world of Thailand, where everything looks so fascinating and original. The salad will be a wonderful addition not only to a family dinner, it will brighten up a festive dinner for a large number of invited guests. Check out the step-by-step preparation of Thai chicken salad, the recipe for which is posted below.

Products:

• 1 PC. chicken fillet;
• 6 pcs. carrots;
• 1 bell pepper;
• 5 tbsp. l. vinegar;
• 6 tbsp. l. oil (sunflower);
• 3 cloves of garlic;
• a couple of fresh cucumbers;
• half of Chinese cabbage;
• half of the “Yalta onion”;
• 3 tbsp. l. sauce (soy);
• 2 tbsp. l. sesame oil (you can replace it with olive oil);
• 1 lime;
• a handful of sesame seeds.

Cooking process:

1. Cut the chicken into strips, sprinkle with soy sauce, and fry in a frying pan.
2. Prepare "Korean carrots". For this you will need a sauce: boil vinegar with sunflower oil. Grate the carrots on a special grater, pour in hot dressing, squeeze out the garlic.
3. Cut the sweet pepper into strips.
4. Grate the cucumbers using a Korean carrot grater.
5. Cut the Beijing cabbage into thin strips.
6. Finely chop the onion.
7. Prepare the dressing: mix the oil with soy sauce and lime juice.
8. Mix everything, add sesame seeds.

With brisket and grapefruit

The tropical fruit from this recipe fills the dish with a pronounced taste and aroma, making it especially appetizing. Be sure to try this method of preparing Thai salad to understand the subtleties of this cuisine. Having tasted the dish, your husband will no longer want to return to traditional home-cooked food; he will always ask you to cook something unusual, similar to this appetizer with brisket and grapefruit. Learn the step-by-step preparation of Thai chicken salad, the recipe for which will now be discussed.

Ingredients:

• breast – 1 pc.;
• one lime;
• grapefruit;
• 2 bananas;
• half a papaya;
• oil (sesame);
• sauce (soy);
• red and green chili peppers;
• a bunch of mint and cilantro;
• 2 cloves of garlic.

How to cook:

1. Wash the breast, remove skin and bones, cut into strips or cubes. Marinate for 10 minutes in the juice of half a lime and soy sauce. Afterwards, fry the meat in a frying pan.
2. Cut the bananas and peppers into rings, divide the grapefruit and the rest of the lime into wedges.
3. Finely chop the greens.
4. Chop the papaya into thin strips.
5. Prepare the dressing by mixing sesame oil and soy sauce.
6. Mix everything, let it brew for 15 minutes. Bon appetit!

Calorie content of the prepared dish

If you carefully watch your figure while following a diet, pay attention to how many calories a particular Thai salad recipe contains. At first glance, it is difficult to call such a dish dietary due to the fact that it contains fried meat, sesame seeds, butter, and nuts. However, thanks to the special combination and balance of all components used, Thai cuisine is distinguished by low-calorie dishes. Therefore, feel free to cook them at home without fear of gaining weight.

The calorie content of any dish always depends on the components of which it consists. Considering that Thai salad can contain fried chicken or beef meat (proteins), it is perfectly balanced thanks to the rich use of vegetables and fruits. When adding other ingredients, the calorie content may vary, but the snack will still differ in dietary characteristics. If you're carefully counting your daily calorie intake, check out the little table below that gives approximate energy values ​​for each recipe.

Thai salad recipe
Classical

A low-calorie tropical fruit – grapefruit, together with dietary poultry in an island-juicy “surrounding” - the dish is tasty, light and original. If you want to have a fasting day, a get-together with girls, you should prepare a Thai salad with chicken and grapefruit.
Confidently select the dosage of scorching chili and fairly sharp shallots to suit your taste, also vary the ratio of components in the sauce, and replace parsley with cilantro or other favorite herbs. It is very easy to prepare a healthy and tasty salad for weight loss; simple products will make an excellent composition and diversify your menu.

TIME: 25 min.

Easy

Servings: 2

Ingredients

• chicken fillet – 400 g;
• grapefruit – 1 pc.;
• red chili – 1/3-1/2 pod;
• shallots – 2-3 pcs.;
• parsley – 3-5 sprigs;
• salad – 2-3 leaves;
• soy sauce (classic) – 2-3 tbsp. l.;
• vegetable oil (cold-pressed olive or sesame) – 30 ml;
• lemon – 1/2 pcs.;
• sesame – 1-2 pinches.

Preparation

1. After washing the chicken breast, removing any film and fatty layers, boil the chicken breast in the traditional way in salted water until fully cooked. Cool without removing from the broth to maintain juiciness.


2. Disassemble/tear the boiled and cooled poultry meat into fibers or cut into large cubes. Place chicken pieces in a spacious container.


3. After removing the peel, remove the pulp of each grapefruit segment from the bitter shell, divide in half or into three parts.


4. Remove the husks from the hybrid onion and garlic - shallots, chop into thin rings. Remove the seeds from the hot chili and chop into rings.


5. Prepare the following components: tear clean salad leaves with your hands so as not to damage them unnecessarily with a knife. Chop the parsley sprigs finely and finely.

6. The last preparatory stage is salad dressing. Combine vegetable oil, soy sauce and freshly squeezed lemon juice and whisk vigorously until smooth.


7. Add the rest of the ingredients to the bowl with the chicken: grapefruit, chili, shallots, herbs, lettuce.


8. Season with dressing sauce and, without overdoing it, mix the ingredients together.


Serve the Thai grapefruit and chicken salad immediately, placing it in a heap on wide, flat plates, sprinkled with dried sesame seeds on top. The dish does not need to steep at all; it is very quickly soaked in the sauce and remains fresh.