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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chinese Noodle and Chicken Salad Recipe

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This recipe for Chinese Noodle and Chicken Salad is from Ahart Family Recipes, 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:  
Salad:
2 pounds linguine
1/4 cup oriental sesame oil
2 2 1/2-pound roasted chickens, skinned,boned, shredded
4 bunches green onions, sliced
2 bunches fresh cilantro, chopped
4 jalapeņo chilis, seeded, deveined, minced
1 1/4 pounds snow peas, stringed, thinly sliced lengthwise
Dressing:
1 cup soy sauce
1/2 cup creamy peanut butter
1/2 cup rice vinegar
1/2 cup oriental sesame oil
2 tablespoons sugar
Napa cabbage leaves for garnish
Directions:
Directions:
For Salad:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken, onions, cilantro and chilies.

Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.

For Dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in food processor; blend until smooth.

Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.
Personal Notes:
Personal Notes:
This recipe serves a crowd even by Ahart standards. It makes 20 servings.

 

 

 

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