This light but satisfying dish is easy to make ahead—or whip up—for lunch or dinner. Think of it as a Chinese take on pasta salad. Julienned cucumber, bean sprouts, and roasted peanuts add crunchy texture to a backbone of cold noodles and shredded chicken. A homemade rice vinegar-soy sauce gives the refreshing dish a light salty-tanginess and chili-garlic kick.
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- For the Noodles:
- 2 generous servings of any type of Chinese noodle
- 1 cooked chicken breast (shredded)
- 1/2 of a cucumber (seeded and julienned )
- 1 1/2 cup raw bean sprouts
- 1 scallion (chopped)
- 1/2 cup dry roasted peanuts (coarsely chopped)
- 1 handful of cilantro (chopped )
- For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 tablespoons rice vinegar
- 2 teaspoons sugar
- 4 cloves of garlic (minced)
- 2-3 teaspoons chili oil (or hot sauce)
- Salt to taste
Whisk all the sauce ingredients together in a bowl.
Cook the noodles according to the package directions. Drain and run under cold water to stop the cooking process and cool. Make sure all water is drained. If you’re going to wait for a bit before using, toss with some oil to prevent the noodles from clumping and sticking.
Assemble all the ingredients in a large bowl: noodles, shredded chicken, julienned cucumber, bean sprouts, chopped peanuts and cilantro. Add the sauce and toss to thoroughly coat and combine. Serve.