Chinese Noodle Salad With Grilled Five Spice Chicken Recipes

ASIAN CHICKEN NOODLE SALAD

Steps:

• For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
• Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
• For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
• Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

GRILLED FIVE SPICE CHICKEN

Steps:

• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
• Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
• Drizzle vinegar lime juice mixture over the chicken and serve.

LAURIE'S CHINESE CHICKEN SALAD WITH 5-SPICE DRESSING

Steps:

• The night before serving or early in the morning, place all salad dressing ingredients into a jar with a lid. Shake until well blended and set aside to meld.
• Steam chicken breasts for about 20 minuets, or until juices run clear, let cool.
• Shred cooled chicken into small pieces and mix well with about 2 tablespoons of the dressing. You may use more or less, depending on how much chicken you have. You don't want to saturate it with too much dressing.
• Refrigerate chicken and dressing over night.
• You can fry the Mai Fun now or the next day.
• To fry the Mai Fun noodles:.
• Heat oil to 350°F.
• Break apart noodles and fry a small amount at a time and drain on paper towels or a paper grocery bag. If you have never fried Mai Fun, they immediately expand to the top of the wok as soon as they hit the oil, so doing this in small batches is important.
• Before serving, lightly toss all ingredients together without adding the dressing. This is important because the Mai Fun noodles will quickly absorb your dressing.
• Pour on dressing and toss again.

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS

Steps:

• Chicken
• Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
• Dressing
• Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
• Garlic
• Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
• Noodles and Assembly
• Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
• Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
• Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
• Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

CHINESE NOODLE SALAD WITH GRILLED FIVE-SPICE CHICKEN

Steps:

• In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
• While water heats, make dressing: In a small bowl, whisk together salad oil, rice vinegar, sesame oil, soy sauce, lemon juice, garlic, and five spice; set aside.
• When water boils, add noodles and cook just until tender to bite, 2 to 3 minutes. Drain, rinse with cold water, then drain again. Place noodles in a large bowl; add 1/2 cup of dressing, the cilantro, and ginger. Mix well and set aside.
• Rinse chicken and pat dry. Place chicken on a lightly greased barbecue grill above a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Close lid on gas grill. Cook, turning once and basting several times with half the remaining dressing, until meat is no longer pink in center of thickest part (cut to test), 6 to 8 minutes total. Transfer chicken to a cutting board; cut into 1/2-inch-wide slices.
• Line 4 serving plates equally with spinach. Divide noodles and chicken among plates, arranging separately. Moisten with remaining dressing and sprinkle with onions.