Toss it with veggies, cooked chicken, any kind of noodle, and you have dinner. I used Chinese lo mein, but anything from rice noodles to Italian spaghetti, even spiralized zucchini, would work great. Recipe adapted from Bill McCarthy, my Caucasian military vet Southeast Asian cooking teacher. See his other yummy creation: Shrimp with Thai Chiles & Ginger.
For my Asian cooking, I’ve simplified to these Pantry Essentials: chile paste, Chinkiang vinegar, Japanese soy sauce, roasted sesame oil, sake (for “cooking wine”), rice wine vinegar (unseasoned), and two pre-made sauces (the only ones I make room for in my refrigerator): Lee Kum Kee’s Hoisin and Mae Ploy’s Sweet Chile Sauce.
With that stuff in your pantry and a fresh supply of green onions, garlic, and ginger, not only can you transform a store-bought rotisserie chicken into Chinese chicken salad, you can make fried rice, stir fries, noodle and veggie slaws, and dipping sauces for spring rolls and dumplings.
- 3 green onions, split lengthwise and finely minced
- 2 cloves garlic, minced
- 4 tablespoons Japanese soy sauce
- 3 tablespoons tahini
- 3 tablespoons Chinkiang vinegar (Chinese black vinegar)
- 1 1/2 tablespoons sake
- 1 tablespoon chile paste ("sambal oelek")
- 1/2 tablespoon sugar
- 8 ounces Chinese lo mein noodles (or other noodles), cooked al dente
- 1 tablespoon toasted sesame oil
- 8 ounces cooked chicken (boneless, skinless breast, poached and shredded)
- 2 cups bean sprouts
- 1 cup green beans, blanched, split and julienned ("frenched")
- 1 red bell pepper, seeded and julienned
- Mix dressing ingredients in 2 cup glass measuring cup. Set aside.
- Poach chicken breasts in hot water until cooked to 160° F. (Boil water, add chicken, cover pan, turn off heat, check temp after 20 minutes.) Cool and shred into bite-sized pieces.
- Cook noodles according to package instructions. Drain, place in serving bowl, and drizzle with sesame oil.
- Add chicken and veggies to noodles. Toss with dressing. Serve warm or at room temperature.