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The Best Cold Chinese Noodle Salad Recipe

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This recipe for The Best Cold Chinese Noodle Salad is from Phyllis's Curated Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless, skinless chicken breast
5 oz. cooked ham, cut into thin julienne strips
1 bunch of scallions, green tops included
½ cup coarsely chopped, roasted peanuts (optional)
1 pound thin rice stick noodles
¾ cup vegetable or peanut oil
2 ½ Tbsp. oriental sesame oil
2 ½ Tbsp. sesame seeds
3 Tbsps. ground coriander seeds
¾ cup soy sauce
1 scant tsp. chili oil
Directions:
Directions:
Poach, cool and cut the chicken breast into julienne strips.

Cut the scallions into 2" lengths, then into julienne strips.

Cook the rice stick noodles, al dente, then drain and cool them under cold running water.

Combine the chicken, ham, scallions and peanuts in a large mixing bowl. Add the noodles.

Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown. Remove from the heat. Stir in the coriander and soy sauce; stand back as you do this because the mixture will crackle and sizzle. Stir in the chili oil.

Pour the hot dressing over the noodles and toss to coat evenly. You can use your hands to do this or two big spoons. Refrigerate about 3 hours until cold.
Personal Notes:
Personal Notes:
This is addictive and delicious but very rich. Serve in smaller portions. Serves 6 to 8.

 

 

 

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