ASIAN STYLE CRISPY NOODLE AND CHICKEN SALAD

ASIAN STYLE CRISPY NOODLE AND CHICKEN SALAD

Rate this recipe

Asian-style crispy noodle and chicken salad are packed full with a goodness of fresh and crunchy veggies, with a combination of soft succulent pieces of poached chicken and crunchy noodles, tossed with a sweet and sour vinaigrette dressing to create a delicious full meal for lunch or dinner. This recipe is perfect for summer or anytime you crave for it, I bet once you try my recipe of this “Asian-style crispy noodle and chicken salad” you will get hooked to its taste and make it again and again.

FullSizeRender_3

This salad I had first tasted in a small Chinese restaurant in Delhi in Connaught place during one of our summer holiday visits. While we were busy in shopping, wanted something quick and light meal and saw this chicken salad on the menu and thought it would be the same mayo dressing salad which we are used to so ordered it. But to our surprise, it was a Kahani me twist dish. It was a crunchy fresh looking salad with succulent pieces of boiled chicken , julienned veggies along with some crispy crunchy noodles and was tossed in a vinaigrette dressing and when we had a morsel of it the taste was to die for. Had to try this at home… made a mental note of the ingredients I tasted there and tried it at home and from then onwards this salad has been an all time  favorite salad meal for my family and friends.

FullSizeRender_5

So whenever I am not in a mood to eat rich gravies or heavy elaborate meals I toss up this yum salad and my day is sorted. This is a quick and an easy recipe to make and perfect for any picnic or potluck just prep your veggies , noodles and meat and carry a bottle of the dressing separately to be tossed at the venue when you are ready to serve it.

FullSizeRender

Do try this recipe of Asian-style crispy noodle and chicken salad and enjoy with your friends and family, if you do try this recipe do give me a feedback would be happy to hear from you all.

FullSizeRender_3 (1)

For my vegetarian friends, they can just omit the chicken and add Grilled tofu or paneer or make a salad as it is with veggies and crispy noodles with the same dressing sauce it would taste yum anyways. Have shared more salads recipes on my blog HEALTHY CREAMY VEG SALAD, HEALTHY CREAMY CHICKEN SALAD do click on their names to check their recipes too. Till then enjoy your summer season  friends.

FullSizeRender_5 (1)RECIPE FOR ASIAN STYLE CRISPY NOODLE AND CHICKEN SALAD
Ingredients for the crispy noodles:

  • 2 cups of – Boiled Noodles (Use the thick variety)
  • Corn flour to dust the noodles before frying
  • Oil to deep fry the noodles

Method to fry the noodles:

  1. Boil the noodles as per the instructions are given on the packet, then drain out the excesses water and wash the hot noodles under tap water in a sieve to remove the extra starch. Shake the strainer and drain off the excess water.
  2. Add a tbsp. of oil on the boiled and cooled noodles and mix well all over so that the noodles remain separate from each other and do not stick.
  3. Heat oil to deep fry in a frying pan.
  4. Take small batches of noodles and dust them with dry corn flour and drop them spreading all over the heated oil carefully (remember the oil should be hot enough otherwise the noodles would toughen when fried)
  5. Fry the noodles on both the sides till they are crisp and crunchy. Take them out with a slotted spoon and place them on an absorbent paper so that the excess oil is drained away. Let them cool till it reaches room temperature.(remember to fry small batches of noodles at a time to get nicely fried noodles, do not fry a huge batch together otherwise it would become oily and the end results won’t be so good)
  6. Do this with all the remaining noodles and when they are cooled crush them lightly with your hands to separate them, keep aside. ( you can fry these noodles prior and keep in airtight boxes and use whenever needed )

FullSizeRender_4Other ingredients :

  • 1 – Each of Coloured Bell peppers cut into juliennes (Red, Green, Yellow)
  • ½ – Chinese cabbage or Iceberg lettuce roughly chopped
  • Handful of Spring onion greens sliced length wise
  • 1 cup – Carrots julienned
  • 1 cup of – Chicken poached as per instructions given below and shredded
  • Beans sprouts if available ( Optional)
  • ¼ th cup of – Roasted Peanuts crushed coarsely
  • 2 tbsp of – Roasted white sesame seeds
  • Handful of – Fresh coriander leaves chopped roughly

FullSizeRender_3 (2)Ingredients for poaching the chicken:

  • Few slices of Ginger
  • a couple of Green chills slit
  • 2 to 3 cloves of Garlic smashed with skin on
  • Few roots of  fresh Coriander cleaned properly
  • Few whole Peppercorns
  • 1 whole Chicken breast
  • Salt to taste
  • Water to poach the Chicken.

Method to poach the chicken:

  1. Slice the chicken breast from middle and open it up you will get 2 slices of chicken breast, tenderize the meat by beating it with a meat hammer or with the back of a heavy knife to flatten the meat and making it easy to cook faster. ( as shown below in the pics)
  2. Heat a vessel with enough water to poach the chicken, add the slices of ginger, garlic smashed, roots of coriander, few black peppercorns whole, along with some salt to taste.
  3. When the liquid comes to a boil lower the flame and add the chicken slices and cook them on medium flame be careful not to boil it on high flame the chicken should poach in low to medium flame till the chicken becomes tender and fully cooked.
  4. Take out the cooked chicken slices and let them cool for a few seconds then shred the chicken into small pieces and keep aside. (Do not throw away the water in which the chicken was cooked you can use this chicken stock in soups or sauces it’s a flavorful broth so reserve it.)
FullSizeRender_1
FullSizeRender_2
FullSizeRender (1)

Ingredients for the dressing sauce:

  • 3 tbsp of – Light Soya sauce
  • 3 tbsp of – Rice Wine Vinegar or any White Vinegar
  • 1 tbsp of – Sesame oil or olive oil
  • 1 tsp – Sugar
  • 1 ½ tsp – Freshly grated Ginger
  • 1 ½ tsp – Freshly grated Garlic
  • 1 tsp – Green chili sauce
  • 1 tsp – Chilly Garlic sauce
  • 2 tbsp – Hot and sweet tomato sauce

FullSizeRender_1 (1)Method to make the dressing sauce:

  1. Mix everything under the list of dressing sauce ingredients and whisk well till the sugar is dissolved and everything is well incorporated.
  2. Taste the seasonings and taste and adjust accordingly. Keep aside.

Method to assemble the salad:

  1. Take all the veggies, cooked and shredded chicken in a bowl add the fried noodles and give it a toss.
  2. Pour the dressing sauce as needed and with the help of 2 forks toss and mix the salad till everything is lightly coated with the dressing sauce.
  3. Garnish on top with some freshly chopped coriander leaves and sprinkle some roasted and coarsely crushed peanuts and some toasted white sesame seeds to give the salad a nutty flavor.
  4. Serve immediately, your crunchy fresh Asian style crispy noodle and chicken salad is ready to be enjoyed.

FullSizeRender_7 (1)Notes:

  1. Remember to mix the noodles and the salad dressing to the salad at the time of serving the salad otherwise the noodles would become soggy and the veggies would become limp and soft if you mix the dressing and keep the salad for long.
  2. The quantities of the sauces and ingredients of the dressing sauce can be adjusted according to personal preferences as my family likes this combination I use this measurement of sauces..

 

ASIAN STYLE CRISPY NOODLE AND CHICKEN SALAD
 
Author:
Recipe type: Healthy Affairs, Non Veg, Nonveg, Salads
Cuisine: Asian
Ingredients
Ingredients for the crispy noodles:
  • 2 cups of – Boiled Noodles (Use the thick variety)
  • Corn flour to dust the noodles before frying
  • Oil to deep fry the noodles
Other ingredients :
  • 1 – Each of Coloured Bell peppers cut into juliennes (Red, Green, Yellow)
  • ½ – Chinese cabbage or Iceberg lettuce roughly chopped
  • Handful of Spring onion greens sliced length wise
  • 1 cup – Carrots julienned
  • 1 cup of – Chicken poached as per instructions given below and shredded
  • Beans sprouts if available ( Optional)
  • ¼ th cup of – Roasted Peanuts crushed coarsely
  • 2 tbsp of – Roasted white sesame seeds
  • Handful of – Fresh coriander leaves chopped roughly
Ingredients for poaching the chicken:
  • Few slices of Ginger
  • a couple of Green chills slit
  • 2 to 3 cloves of Garlic smashed with skin on
  • Few roots of fresh Coriander cleaned properly
  • Few whole Peppercorns
  • 1 whole Chicken breast
  • Salt to taste
  • Water to poach the Chicken.
Ingredients for the dressing sauce:
  • 3 tbsp of – Light Soya sauce
  • 3 tbsp of – Rice Wine Vinegar or any White Vinegar
  • 1 tbsp of – Sesame oil or olive oil
  • 1 tsp – Sugar
  • 1 ½ tsp – Freshly grated Ginger
  • 1 ½ tsp – Freshly grated Garlic
  • 1 tsp – Green chili sauce
  • 1 tsp – Chilly Garlic sauce
  • 2 tbsp – Hot and sweet tomato sauce
Instructions
Method to fry the noodles:
  1. Boil the noodles as per the instructions are given on the packet, then drain out the excesses water and wash the hot noodles under tap water in a sieve to remove the extra starch. Shake the strainer and drain off the excess water.
  2. Add a tbsp. of oil on the boiled and cooled noodles and mix well all over so that the noodles remain separate from each other and do not stick.
  3. Heat oil to deep fry in a frying pan.
  4. Take small batches of noodles and dust them with dry corn flour and drop them spreading all over the heated oil carefully (remember the oil should be hot enough otherwise the noodles would toughen when fried)
  5. Fry the noodles on both the sides till they are crisp and crunchy. Take them out with a slotted spoon and place them on an absorbent paper so that the excess oil is drained away. Let them cool till it reaches room temperature.(remember to fry small batches of noodles at a time to get nicely fried noodles, do not fry a huge batch together otherwise it would become oily and the end results won’t be so good)
  6. Do this with all the remaining noodles and when they are cooled crush them lightly with your hands to separate them, keep aside. ( you can fry these noodles prior and keep in airtight boxes and use whenever needed )
Method to poach the chicken:
  1. Slice the chicken breast from middle and open it up you will get 2 slices of chicken breast, tenderize the meat by beating it with a meat hammer or with the back of a heavy knife to flatten the meat and making it easy to cook faster.
  2. Heat a vessel with enough water to poach the chicken, add the slices of ginger, garlic smashed, roots of coriander, few black peppercorns whole, along with some salt to taste.
  3. When the liquid comes to a boil lower the flame and add the chicken slices and cook them on medium flame be careful not to boil it on high flame the chicken should poach in low to medium flame till the chicken becomes tender and fully cooked.
  4. Take out the cooked chicken slices and let them cool for a few seconds then shred the chicken into small pieces and keep aside. (Do not throw away the water in which the chicken was cooked you can use this chicken stock in soups or sauces it’s a flavorful broth so reserve it.)
Method to make the dressing sauce:
  1. Mix everything under the list of dressing sauce ingredients and whisk well till the sugar is dissolved and everything is well incorporated.
  2. Taste the seasonings and taste and adjust accordingly. Keep aside.
Method to assemble the salad:
  1. Take all the veggies, cooked and shredded chicken in a bowl add the fried noodles and give it a toss.
  2. Pour the dressing sauce as needed and with the help of 2 forks toss and mix the salad till everything is lightly coated with the dressing sauce.
  3. Garnish on top with some freshly chopped coriander leaves and sprinkle some roasted and coarsely crushed peanuts and some toasted white sesame seeds to give the salad a nutty flavor.
  4. Serve immediately, your crunchy fresh Asian style crispy noodle and chicken salad is ready to be enjoyed.
Notes
1. Remember to mix the noodles and the salad dressing to the salad at the time of serving the salad otherwise the noodles would become soggy and the veggies would become limp and soft if you mix the dressing and keep the salad for long.
2. The quantities of the sauces and ingredients of the dressing sauce can be adjusted according to personal preferences as my family likes this combination I use this measurement of sauces..

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: