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Chinese Noodle and Chicken Salad Recipe

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This recipe for Chinese Noodle and Chicken Salad, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

2007 Minnesota Aharts' Cookbook
Added: Friday, November 2, 2007


2 pounds linguine
1/4 cup oriental sesame oil
2 2 1/2-pound roasted chickens, skinned,boned, shredded
4 bunches green onions, sliced
2 bunches fresh cilantro, chopped
4 jalapeņo chilis, seeded, deveined, minced
1 1/4 pounds snow peas, stringed, thinly sliced lengthwise
1 cup soy sauce
1/2 cup creamy peanut butter
1/2 cup rice vinegar
1/2 cup oriental sesame oil
2 tablespoons sugar
Napa cabbage leaves for garnish

For Salad:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken, onions, cilantro and chilies.

Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.

For Dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in food processor; blend until smooth.

Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

Personal Notes:
Personal Notes:
This recipe serves a crowd even by Ahart standards. It makes 20 servings.




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