Soy Chicken And Green Tea Noodle Salad Recipes

CHICKEN NOODLE SALAD

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

CHINESE NOODLE SALAD WITH GRILLED FIVE-SPICE CHICKEN

Steps:

• In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
• While water heats, make dressing: In a small bowl, whisk together salad oil, rice vinegar, sesame oil, soy sauce, lemon juice, garlic, and five spice; set aside.
• When water boils, add noodles and cook just until tender to bite, 2 to 3 minutes. Drain, rinse with cold water, then drain again. Place noodles in a large bowl; add 1/2 cup of dressing, the cilantro, and ginger. Mix well and set aside.
• Rinse chicken and pat dry. Place chicken on a lightly greased barbecue grill above a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Close lid on gas grill. Cook, turning once and basting several times with half the remaining dressing, until meat is no longer pink in center of thickest part (cut to test), 6 to 8 minutes total. Transfer chicken to a cutting board; cut into 1/2-inch-wide slices.
• Line 4 serving plates equally with spinach. Divide noodles and chicken among plates, arranging separately. Moisten with remaining dressing and sprinkle with onions.

GREEN-TEA NOODLE AND CUCUMBER SALAD

Steps:

• Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.
• Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.
• In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.
• Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.