recipelink.com Chat Room Recipe Swap - 2001-02-24
From: Nancy,.SanFran

Cold Chinese Noodles
Recipe By : Wednesday, June 9, 1999 Welzel Columbus Dispatch
Serving Size : 6

1 boneless skinless whole chicken breast
1 lb. thin vermicelli -- angel hair or
Chinese rice stick noodles
5 ounces boiled or baked ham
1 bunch green onions
1/2 cup coarsely chopped walnuts
1 1/2 cups vegetable oil
2 1/2 tablespoons sesame oil
2 tablespoons sesame seeds
1 1/2 tablespoons ground coriander
3/4 cup soy sauce
1 teaspoon hot chili oil -- or to taste

Poach the chicken breast, let it cool and cut into thin julienne strips. Meanwhile, bring a large pot of water to a boil. Cook the pasta until al dente. Drain, then cool under cold running water.

Slice the ham and cut into thin julienne strips. Cut the green onions into 2-inch lengths, then into julienne strips.

In a large mixing bowl, combine chicken, ham, green onions and walnuts. Add pasta.

Heat vegetable oil, sesame oil and sesame seeds in a small saucepan over medium heat just until sesame seeds turn light brown. Remove from heat.

Stir in coriander and soy sauce (stand back as you do this because the mixture will crackle and sizzle). Stir in chili oil.

Pour hot dressing over the noodles and toss to coat evenly (the best way is to use your hands). Transfer noodles to a serving bowl, again using your hands, and refrigerate until cold, about 3 hours.

Makes 6-8 servings or 4 servings for Chinese-noodle aficionados.