Name: Chinese Chicken Noodle Salad Recipe
Total time: 30 min
Yield: 4
Cuisine: Chinese

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Kick back to a crisp, textural salad that redefines the idea of crunch time. A sweet and salty, not-so-spicy peanut dressing brings lively chinese flavors to a mix of tender, shredded chicken, cabbage, cilantro, carrots, and wheat noodles. Crushed peanuts and shallots act like croutons in this dish, sprinkled on top to provide a signature crunch to each delicious bite. 

How to make Chinese Chicken Noodle Salad Recipe

Munchery

Crawler

Chinese

<p>Kick back to a crisp, textural salad that redefines the idea of crunch time. A sweet and salty, not-so-spicy peanut dressing brings lively chinese flavors to a mix of tender, shredded chicken, cabbage, cilantro, carrots, and wheat noodles. Crushed peanuts and shallots act like croutons in this dish, sprinkled on top to provide a signature crunch to each delicious bite. </p>

Boneless,  skinless chicken breasts

Salt

Pinch black pepper

Udon noodles

Brown sugar

Rice wine vinegar

Soy sauce

2a sesame oil

Shredded cabbage

Grated carrots

A chopped cilantro

A creamy peanut butter

2a soy sauce

3a brown sugar

Sesame oil

Chili paste

Fresh minced ginger

Water

2a fried shallots

2a peanuts,  crushed

White sesame seedsa

Black sesame seeds

Bring a large pot of salted water to a boil for the udon noodles. Fill a second pot with a steamer basket and 2 inches of water and bring to a boil.

step 1

Pat the chicken breast dry and sprinkle with salt and pepper. Once the water is boiling in the steamer pot, reduce to a simmer. Place the chicken in the steamer basket and cover with a lid. Steam for about 10-15 minutes. Check after 10 minutes. The chicken is done when it reaches 165f. Remove the chicken from the pot and let cool slightly before shredding by hand or with two forks.

step 2

Another option is to poach the chicken. To poach the chicken, bring a large pot of water seasoned with the salt and pepper to a simmer. Add the chicken and simmer for 10-15 minutes. The key is to never let the water come to a boil. Check after 10 minutes and remove the chicken when it reaches 165f. Shred the chicken as stated above.

step 3

Meanwhile, prepare the noodles by combining the brown sugar, rice wine vinegar, soy sauce and sesame oil in a small bowl. Make sure the sugar is totally dissolved.

step 4

Cook the udon noodles to al dente according to the package directions. Rinse with cool water and drain well. Toss the noodles while still warm in the sauce and put in the refrigerator until ready for use.

step 5

In a medium bowl, combine the shredded cabbage, chopped cilantro, and grated carrots.

step 6

For the peanut dressing, mix all the ingredients together using an immersion blender, food processor or a whisk.

step 7

To serve, divide the udon noodles between bowls and top with cabbage, carrot, and cilantro mixture. Top with shredded chicken. Garnish with fried shallots, crushed peanuts, and sesame seeds. Serve with a side of peanut dressing.

step 8