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Oriental Noodle and Chicken Salad

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  Oriental egg noodles 10 Ounce (thin)
  Cooked shredded chicken 2 Cup (32 tbs)
  Toasted peanuts 1 Cup (16 tbs), coarsely chopped
  Bean sprouts 1 Cup (16 tbs)
  Diagonally sliced carrots 1 Cup (16 tbs)
  Cucumber 1 Cup (16 tbs), peeled, halved and thinly sliced
  Thinly sliced green onions 1 Cup (16 tbs)
  Water chestnuts 1 Cup (16 tbs), slivered
  Peanut butter 1⁄2 Cup (8 tbs)
  Chicken stock 1⁄3 Cup (5.33 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Rice wine vinegar 3 Tablespoon
  Grated fresh ginger 2 Tablespoon
  Brown sugar 2 Tablespoon
  Garlic 3 Clove (15 gm), finely chopped
  Chili oil 2 Teaspoon
  Heavy cream/Whipping cream 1⁄4 Cup (4 tbs)

1. Cook noodles according to the instructions on the package. Rinse with cold water, drain and set aside.
2. In a food processor or blender, combine peanut butter, chicken stock, soy sauce, vinegar, ginger, sugar, garlic and chili oil. Process until smooth. With the motor running, add the cream in a stream and blend until smooth. Transfer to a bowl.
3. In a large bowl, combine the noodles and 1 1/2 cups (375 ml) of the dressing. Toss gently to coat well. Arrange noodles in the center of a large serving platter; sprinkle with the peanuts. Surround with mounds of chicken, bean sprouts, carrot, cucumber, green onion and water chestnuts. Serve remaining dressing in a pitcher on the side.
4. To serve, allow guests to create their own salad by mixing noodles and garnish to their own wishes.

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Oriental Noodle And Chicken Salad Recipe