Oriental Noodle and Chicken Salad
|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.