Asian Chicken Salad

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Chinese Recipes - Asian Chicken Salad

2 tbsp brown sugar
2 tsp soy sauce
1 tbsp sesame oil
1/4 cup vegetable oil
3 tbsp rice vinegar
1 pack dried rice noodles
1 head iceberg lettuce - rinsed, dried and chopped
4 chicken breast cooked and broken into bite sized pieces
3 spring onions, chopped
1 tbsp toasted sesame seeds

Combine the brown sugar, soy sauce, sesame oil, salad oil and rice vinegar in a bowl and whisk to create a dressing, set aside.

Heat a wok with a few tablespoons oil, break off a little bit of the noodles at a time and add them to the skillet and fry them. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles.

In a large bowl combine the iceberg lettuce, cooked chicken, green onions and toasted sesame seeds. Mix the noodles with the dressing made earlier and just before serving add the noodle mixture to the chicken mixture. Serve.