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chinese noodle chicken salad
Here's a great summertime picnic or potluck treat! You can avoid having to deep-fry the noodles by instead using the common American-style chow mein noodles sold in supermarkets.
Makes 6-8 servings
3 Cups Peanut oil, for deep-frying
1 Cup Cellophane noodles (mi fun)
- or -
1 Cup Fried chow mein noodles
2 Cups Shredded cooked chicken
3 Cups Lettuce, shredded
1 small Carrot, shredded
1/2 Cup Canned shoestring potatoes
1 Tbs Toasted sesame seed
1/3 Cup Mayonnaise or salad dressing
1 Tbs Sugar
2 Tbs Rice wine vinegar
2 Tbs Hoisin sauce
1 Tbs Sesame oil
1 tsp Soy sauce
1 Tbs Chopped green onion
Heat peanut oil in wok on high until almost smoking. Fry half the noodles at a
time until puffed, turning once; drain on paper towels. Set aside.
In a large salad bowl, mix together the chicken, lettuce, carrot and shoestring potatoes. Sprinkle
with toasted sesame seeds.
In a small bowl, combine the mayonnaise, sugar, vinegar, Hoisin sauce, sesame oil and soy sauce. Mix
until well-blended. Pour the dressing over the salad mixture; toss until all the salad ingredients are lightly coated.
Just prior to serving, top the salad with the fried noodles and chopped green onion.
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