- Home
- Pasta
- How To make Chinese Chicken Noodle Salad
How To make Chinese Chicken Noodle Salad
1 lb Spaghetti, broken into 2 to
-3 inch pieces 2 tb Sesame oil
3 To 4 cups cooked chicken,
-cut into 1/2-inch cubes 1 bn Green onions with tops,
-sliced 1 md Cucumber, unpeeled, cut into
-thin strips 4 oz Sliced water chestnuts (1/2
-of an 8-ounce can) 1/3 c Chopped fresh cilantro
1 c Fresh bean sprouts, rinsed
1/4 lb Fresh snow peas, trimmed
1 sm Red or yellow pepper, cut
-into strips DRESSING: 2 tb Sesame oil
2 tb Salad oil
3 tb Chinese rice vinegar
1/2 ts Hot chili oil
3 tb Chopped fresh ginger
2 tb Sugar
1/3 c Dry sherry
1 ts Salt
Cook the spaghetti in a large pot of boiling water according to the package directions. Pour into a colander, drain and rinse under cold running water, separating the strands while rinsing. Drain well, place in a large bowl and toss with 2 tablespoons of sesame oil. Stir in the remaining ingredients. To make the dressing, whisk all of the dressing ingredients in a small bowl. Pour over the pasta salad and toss well. Cover and refrigerate for several hours to blend the flavors. Bring to room temperature before serving.
How To make Chinese Chicken Noodle Salad's Videos
Why Everyone’s Addicted To The Chinese Chicken Salad
Invented by Sylvia Cheng Wu also known as Madame Wu in the 60s and made popular by the original celebrity chef Wolfgang Puck, The Chinese chicken salad has become an obsession in California, especially with celebrities. It's not hard to see why. It's refreshing, it's light, it has incredible texture and crunch, and an Asian-inspired dressing that has all those addicting umami flavors that you could eat with a spoon. But you don’t have to travel to California to taste it, we’re making my version today, so let's just jump right into it.
Recipes:
The Famous Chinese Chicken Salad
(Website Design by: )
Resources:
Spicy Rice Noodle Salad Recipe - Cold Asian Noodle Salad with Grilled Chicken
Learn how to make a Spicy Rice Noodle Salad Recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this easy Spicy Rice Noodle Salad Recipe!
David Chang Makes Chinese Chicken Noodle Salad
Dave Chang is back in the kitchen making an on-the-fly version of the type of salad that he likes eating for lunch at home. He used leftover noodle shake from the Chili Crunch “Carbonara” and got inspired to bring together a version of what has become known as Chinese Chicken Salad. He repurposes rotisserie chicken and uses his favorite vessel for salads: iceberg lettuce. Dave also makes two vinaigrette versions, so feel free to follow whichever method depending on what you have available at home. He loves showing how versatile our pantry products are and brought this recipe to life with leftover Momofuku Soy & Scallion Noodles, Momofuku Rice Vinegar, Momofuku Tamari, and Momofuku Toasted Sesame Oil.
As always, there's no plan, no preparation but this is the essence of home cooking. Dave's not trying to hit the bulls-eye, just the target.
Get the recipe:
Shop the video:
Follow us here:
Facebook:
Instagram:
Private Community Group:
TikTok:
Chinese Chicken Salad
It ain't authentic but that's ok, we love it anyway!
雞絲粉皮 - Quick and Easy Shredded Chicken and Mungbean Noodle Salad Recipe
A simple and easy recipe of a refreshing chinese appetizer which can be served chilled, perfect for those summer hot days. Only 3 ingredients needed for this quick recipe
**Tips**
1. Preparation may vary depending on different brand of mung bean sheets and whether using fresh or dry. The ones used in the video are thicker and requires cooking. Alway check the instruction on packaging.
2. Placing the shredded cucumber in ice water will maintain it’s crunchiness
3. Marinating your chicken with spicy bake mix (鹽焗雞粉) will give it more flavor, but you can substitute with just salt
4. Proportion of mung bean sheets, chicken and cucumber used is personal preference.
Shredded Chicken and Bean Sheets with Sesame Sauce - 雞絲粉皮
Ingredients
- Mung Bean sheets 粉皮 (either dry or fresh)
- Shredded Chicken Breast (marinated with spicy bake mix powder - 四季鹽焗雞粉, and steam until cooked)
- Cucumber
- Sesame oil
Ingredients for the Sauce
- 1 tbsp sesame paste
- 1 tsp soy sauce
- 1-2 tsp finely chopped garlic
- 1/3 tsp sugar
- Optional: chili sauce
MAGGI Crunchy Noodle Salad
Crunchy Noodle Salad! I love making this with Maggi noodles rather than store bought because you can make the noodle chunks as large as you want and the added bonus is that you can use some of the sprinkling as the seasoning. SO GOOD! Recipe:
INGREDIENTS
Asian Sesame Dressing:
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp white vinegar
2 - 3 tbsp olive oil
2 tsp sugar
Salad:
2 packets Maggi Chicken Noodles (I used wholewheat)
Oil spray
Salad:
2 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
2 carrots, grated or julienned
Handful bean sprouts
2 green onions / scallions, finely sliced on the diagonal
Sesame seeds, optional
.
DIRECTIONS
1. Place Dressing in a jar and shake well.
2. Preheat oven to 160C/320F.
3. Break noodles into large chunks then place on a baking tray. Spray with oil then sprinkle lightly with the seasoning from the noodle packet (I use about ½ one packet for 2 rice cakes). Toss then bake for 8 minutes until light golden and crispy. Cool on tray.
4. Salad ingredients in a bowl, add most of the crunchy noodles. Pour over dressing then toss to coat. Serve immediately, garnished with sesame seeds if using.
.
Note: I like adding the noodles then dressing because I like the dressing to coat the noodles well, and they are so crunchy they stay crunchy for a while even with the dressing. But the other way to do this is to dress the salad first then toss through noodles later. Up to you!