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How To make Chinese Chicken Noodle Salad
1 lb Spaghetti, broken into 2 to
-3 inch pieces 2 tb Sesame oil
3 To 4 cups cooked chicken,
-cut into 1/2-inch cubes 1 bn Green onions with tops,
-sliced 1 md Cucumber, unpeeled, cut into
-thin strips 4 oz Sliced water chestnuts (1/2
-of an 8-ounce can) 1/3 c Chopped fresh cilantro
1 c Fresh bean sprouts, rinsed
1/4 lb Fresh snow peas, trimmed
1 sm Red or yellow pepper, cut
-into strips DRESSING: 2 tb Sesame oil
2 tb Salad oil
3 tb Chinese rice vinegar
1/2 ts Hot chili oil
3 tb Chopped fresh ginger
2 tb Sugar
1/3 c Dry sherry
1 ts Salt
Cook the spaghetti in a large pot of boiling water according to the package directions. Pour into a colander, drain and rinse under cold running water, separating the strands while rinsing. Drain well, place in a large bowl and toss with 2 tablespoons of sesame oil. Stir in the remaining ingredients. To make the dressing, whisk all of the dressing ingredients in a small bowl. Pour over the pasta salad and toss well. Cover and refrigerate for several hours to blend the flavors. Bring to room temperature before serving.
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Chinese Chicken Noodle Salad (鸡丝凉面) Recipe
Chinese chicken noodle salad is a perfect summer dish. Thin noodles are tossed in a nutty, aromatic and savory sesame sauce and topped with tender shredded chicken and crunchy cucumber. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
2 (1 lb / 450 g total) small boneless skinless chicken breasts (or thighs)
1/2 teaspoon salt
4 green onions
1 lb (450 g) fresh thin wheat noodles, or 14 oz (400 g dried noodles)
1/2 cucumber, thinly sliced
Chopped green onion for garnish (Optional)
Sauce
1/4 cup Chinese sesame paste (or unsweetened natural peanut butter)
1/4 cup light soy sauce (or soy sauce)
3 teaspoons dark soy sauce (Optional)
2 tablespoons Chinkiang vinegar
1 tablespoon sugar (or honey, or maple syrup)
2 tablespoons homemade chili oil, or to taste (Optional)
2 teaspoons sesame oil
1 thumb ginger, grated
2 cloves garlic, minced
Check out more cooking notes at ➡︎
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