Dave's Chinese Chicken Noodle Salad
This is basically some version of what has come to be known as Chinese Chicken Salad. I had a bunch of broken noodle pieces leftover and wanted to use them as a crispy topping for a salad. This is the type of lunch I like to eat at home.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- leftover noodle shake, deep fried
- head of iceberg lettuce (half shredded, half hand teared)
- scallions, chopped
- rotisserie chicken
- orange slices
- Momofuku Rice Vinegar
- Momofuku Tamari
- Momofuku Toasted Sesame Oil
- grapeseed/olive oil
- agave
- black pepper
ORANGE RICE WINE VINAIGRETTE
- orange
- Momofuku Rice Vinegar
- Momofuku Tamari
- Momofuku Toasted Sesame Oil
- agave
- grapeseed/olive oil
SOY SCALLION VINAIGRETTE
- Momofuku Soy & Scallion Sauce Packet
- Momofuku Rice Vinegar
- grapeseed/olive oil
- black pepper
Directions
I made two versions of a vinaigrette, and either one will do. To make the Orange Rice Wine Vinaigrette, take the orange slices and squeeze out the juices into a bowl. Add Momofuku Rice Vinegar, Momofuku Tamari, Momofuku Sesame Oil, a bit of grapeseed or olive oil, and a splash of agave. If you don’t have agave, anything sweet will work. Same goes for the grapeseed oil — while it’s great, it’s can be an expensive oil and olive oil will do just fine. Whisk together, and add any other ingredients to taste preference.
If I didn’t have soy sauce or tamari, I’d make this other vinaigrette with the Soy and Scallion sauce packet. For the Soy Scallion Vinaigrette, add one packet of the Soy and Scallion sauce, some Momofuku Rice Vinegar, grapeseed or olive oil, and a bit of black pepper. Whisk together, and adjust ingredients to taste.
Then, use noodle shake or leftover noodles to make the crunchy noodle topping for the salad. If you don’t have these, make sure to save broken noodle pieces from our Momofuku Noodle packs next time you cook. Deep fry the noodle pieces and place on a paper towel to dry off excess oil. Season with salt to taste.
Grab your rotisserie chicken and warm it up (any kind of rotisserie chicken will do). Then, shred the chicken. Mix into either one of the vinaigrettes to hydrate the meat. It just makes sense to do this, since the chicken can usually be dry and needs a bit more flavor.
Now this is something I would usually do at home — if I had cold leftover noodles I’d add them as a base for the salad. It’s a nice filler for a salad. After that, in goes a head of iceberg lettuce, half shredded and half hand-torn. I love iceberg, it’s hard to beat that crunchy crisp. Then, add scallion, orange slices, chicken and deep fried noodle pieces on top of the cold noodles. Top with your vinaigrette and toss together.
