Monday, March 5, 2012

Oriental Chicken and Noodle Salad

Oriental noodle salad is my favorite food that I go for at any food court in a mall that has a Chinese fast food joint. It is so simple to make! The regular noodle salad has only chow mein noodles and julienned carrots, celery, red pepper and sprouts but I wanted something a wee bit more substantial so I have added cooked chicken thighs but I have also omitted sprouts for a simple reason – I didn’t have any.  And yes, it is fast food, 20 minutes from start to finish.

2 bundles of dry chow-mein noodles
2 boneless, skinless chicken thighs, cut into bite size pieces
Salt and pepper
1 Tbs. peanut oil
1 tsp. sesame oil
1 carrot, julienned
1 celery stick, julienned
2 green onions, julienned
1/2 red pepper, julienned

1 Tbs. soy sauce
1 Tbs. Hoisin sauce
1 tsp. honey
1 tsp. Sesame oil

Coriander for garnish

Cook noodles till al dente, plunge in cold water to stop cooking, drain, cut into shorter pieces and set aside.
Cook the seasoned chicken pieces in hot frying pan with peanut and sesame oil for about 5 minutes or until done and set aside.
Mix all dressing ingredients in a mixing bowl then add vegetables, chicken and noodles and toss until everything is well combined.
Serve at room temperature garnished with chopped coriander.

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