Chinese Chicken Salad
Chinese Chicken Salad is an impressive dinner. Made with vegetable oil (for deep frying), 2 oz. maifun (rice stock) noodles *, 6 tbsp. rice vinegar, 2 1/2 tbsp. soy sauce and 2 garlic cloves, minced, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Heat oil in heavy large saucepan to 350Β°.
Add noodles and cook until puffed and crisp, about 5 seconds.
Do not let brown. Using slotted spoon, transfer noodles to paper towels.
Whisk rice vinegar, soy sauce, garlic, wasabi and red pepper in medium bowl. Gradually whisk in both oils.
Heat 1/4 cup dressing in heavy large skillet over high heat.
Add chicken and saute until cooked through, about 5 minutes.
Transfer chicken to small bowl.
Cover and refrigerate until well chilled.
(Can be prepared 4 hours ahead.
Let noodles stand at room temperature.
Keep chicken refrigerated.)
Combine noodles, chicken, lettuce, bell peppers and herbs in large bowl.
Toss with enough remaining dressing to season to taste.
Divide salad among plates and serve.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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