Chicken Noodle Salad - Chilled Asian-Style Noodles
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Date: 2019-07-25
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Comments and reviews: 10
todd
I made this recipe, and this is my report. I made it last night, the party was this afternoon, so about 16 hours went by instead of what is mentioned in the video. The downside was that all the dressing was soaked up by the pasta. I then made another batch of dressing and that was added right before serving, to give it a more saucy consistency. If I were to do it again, I would find a way to assemble closer to the party time. Chef John's chicken poaching method worked great. I do not have a mandoline, so I used a peeler to shave the carrots. I think the mandoline would have made nicer cuts. I used regular spaghetti instead of thin; thin would have given it a better mouth feel and would have made the recipe less pasta-forward. Maybe I would add more peanuts and a sprinkling of sesame seeds next time. All in all, a very good, albeit expensive, recipe to make.
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I made this recipe, and this is my report. I made it last night, the party was this afternoon, so about 16 hours went by instead of what is mentioned in the video. The downside was that all the dressing was soaked up by the pasta. I then made another batch of dressing and that was added right before serving, to give it a more saucy consistency. If I were to do it again, I would find a way to assemble closer to the party time. Chef John's chicken poaching method worked great. I do not have a mandoline, so I used a peeler to shave the carrots. I think the mandoline would have made nicer cuts. I used regular spaghetti instead of thin; thin would have given it a better mouth feel and would have made the recipe less pasta-forward. Maybe I would add more peanuts and a sprinkling of sesame seeds next time. All in all, a very good, albeit expensive, recipe to make.
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IMMentat
Chef says noodles, cooks spaghetti. It hurts the heart, only a little but it hurts nevertheless. A local food stall used to make a egg noodle with spicy chicken salad (Amos did s mild/spice-less one but whats the point of that, I went there every week for years (for me a truly rare event) until hey put all focus on the hot-pot noodles other people queued for. Thats hot pot was good as well but a deep take away container full of noodles and liquid-red-spiced broth are not good friends with a work shirt. And that was one of the last times I truly enjoyed a salad. Other than my leftover clear outs after the burgers are finished from the day before.
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Chef says noodles, cooks spaghetti. It hurts the heart, only a little but it hurts nevertheless. A local food stall used to make a egg noodle with spicy chicken salad (Amos did s mild/spice-less one but whats the point of that, I went there every week for years (for me a truly rare event) until hey put all focus on the hot-pot noodles other people queued for. Thats hot pot was good as well but a deep take away container full of noodles and liquid-red-spiced broth are not good friends with a work shirt. And that was one of the last times I truly enjoyed a salad. Other than my leftover clear outs after the burgers are finished from the day before.
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Dingfelder Smurfalot
You can also do versions of this kind of salad using a spralizer to make your vegetable noodles. Carrots and zucchini work, but so does daikon and broccoli stalks, for instance. And instead of plain spaghetti, you can use rice noodles or my favorite, mung bean noodles. These kinds of salads are definitely fun to eat. But as Chef John says, they do benefit a great deal from sitting in the fridge for a while, to let the dressing soak in.
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You can also do versions of this kind of salad using a spralizer to make your vegetable noodles. Carrots and zucchini work, but so does daikon and broccoli stalks, for instance. And instead of plain spaghetti, you can use rice noodles or my favorite, mung bean noodles. These kinds of salads are definitely fun to eat. But as Chef John says, they do benefit a great deal from sitting in the fridge for a while, to let the dressing soak in.
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onita sanders
Love the idea of this salad. However it was disconcerting to discover, that the recipe found on your website is substantially different from the one presented here on YouTube. I guess I will have to view this several times and write down all of the exact ingredients and kind of guess at the amounts visually because as far as I can tell this Asian Chicken Noodle Salad recipe, exist here and not on foodwishes. com/recipes. Happy eating.
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Love the idea of this salad. However it was disconcerting to discover, that the recipe found on your website is substantially different from the one presented here on YouTube. I guess I will have to view this several times and write down all of the exact ingredients and kind of guess at the amounts visually because as far as I can tell this Asian Chicken Noodle Salad recipe, exist here and not on foodwishes. com/recipes. Happy eating.
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our84
I am sorry Chef John, but having suffered through far too many inspections by the CDC, whose rules require proper glove procedures when handling ready to serve food, to watch your videos when you put your bare hands on ready to serve food. I cringe each time I see you handling ready to eat food with your bare hands. I know that many states have relaxed their requirements, but not the feds, and for good reason.
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I am sorry Chef John, but having suffered through far too many inspections by the CDC, whose rules require proper glove procedures when handling ready to serve food, to watch your videos when you put your bare hands on ready to serve food. I cringe each time I see you handling ready to eat food with your bare hands. I know that many states have relaxed their requirements, but not the feds, and for good reason.
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Kathe M.
I have very recently been diagnosed type 2 diabetic. Overwhelmed to say the least and in all seriousness one of my first realizations was. no more Chef John. I have been watching your videos for years. I will still check in from time to time, when I'm feeling particularly masochistic. So far there is no Chef John in the low carb world of cooking that I have found.
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I have very recently been diagnosed type 2 diabetic. Overwhelmed to say the least and in all seriousness one of my first realizations was. no more Chef John. I have been watching your videos for years. I will still check in from time to time, when I'm feeling particularly masochistic. So far there is no Chef John in the low carb world of cooking that I have found.
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Ali Mousavi Madani
Hey Chef, Loved this recipe as much as all of the others, I'm from Iran and love cooking but unfortunately, we don't have access to CAYENNE PEPPER so it would be lovely if you could introduce me a substitute. Thanks a lot again for all the effort you make in these recipes as well as your lovely narration.
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Hey Chef, Loved this recipe as much as all of the others, I'm from Iran and love cooking but unfortunately, we don't have access to CAYENNE PEPPER so it would be lovely if you could introduce me a substitute. Thanks a lot again for all the effort you make in these recipes as well as your lovely narration.
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Keith Callen
No, no, no, no, no. Chef John, you normally give sound advice regarding successful short cuts, not this time. Don't abuse first principles. Draining properly cooked pasta will leave sufficient starch for a light dressing. Do not rinse. Also, rice noodles are essential. Wheat noodles are obfuscatory at best.
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No, no, no, no, no. Chef John, you normally give sound advice regarding successful short cuts, not this time. Don't abuse first principles. Draining properly cooked pasta will leave sufficient starch for a light dressing. Do not rinse. Also, rice noodles are essential. Wheat noodles are obfuscatory at best.
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R. McBride
Here's what annoys me when I see Asian recipes. I have an entire half of a shelf in my pantry devoted to Asian ingredients. Yet, no matter how many I have, when I see a recipe like this, I am always missing (and have to buy) at least one more ingredient and probably two or three. Dammit.
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Here's what annoys me when I see Asian recipes. I have an entire half of a shelf in my pantry devoted to Asian ingredients. Yet, no matter how many I have, when I see a recipe like this, I am always missing (and have to buy) at least one more ingredient and probably two or three. Dammit.
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Saya Shen
Oh my god, I just cooked and ate a whole lot of this last week but with soba instead of pasta And my home recipe is almost exactly the same Also, I do like put some tahini in the sauce, which will make it sooo much more flavorful. And I can definitely say this is my favorite summer dish
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Oh my god, I just cooked and ate a whole lot of this last week but with soba instead of pasta And my home recipe is almost exactly the same Also, I do like put some tahini in the sauce, which will make it sooo much more flavorful. And I can definitely say this is my favorite summer dish
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