Cold Chinese Noodles Recipe

Name: Cold Chinese Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless, skinless whole chicken breast, poached/cooled/cut into thin julienne (See note); 5 ozs. boiled or baked ham, sliced and cut into thin julienne (See note); 1 bunch scallions including green tops, cut into 2-inch lengths, then into julienne; 1/2 cups coarsely chopped walnuts (I toasted them first); 1 pound thin vermicelli (my choice), angel hair, or Chinese rice stick noodles, cooked al; dente, drained, and well-rinsed and cooled under cold running water; 1 cup vegetable oil; 2 1/2 T oriental sesame oil; 2 T sesame seeds; 3 T ground coriander seeds; 3/4 cup soy sauce (I use light); 1 t hot chili oil (or, to taste)

Servings: persons

1 boneless, skinless whole chicken breast, poached/cooled/cut into thin julienne (See note)
5 ozs. boiled or baked ham, sliced and cut into thin julienne (See note)
1 bunch scallions including green tops, cut into 2-inch lengths, then into julienne
1/2 cups coarsely chopped walnuts (I toasted them first)
1 pound thin vermicelli (my choice), angel hair, or Chinese rice stick noodles, cooked al
dente, drained, and well-rinsed and cooled under cold running water
1 cup vegetable oil
2 1/2 T oriental sesame oil
2 T sesame seeds
3 T ground coriander seeds
3/4 cup soy sauce (I use light)
1 t hot chili oil (or, to taste)

1
["Combine chicken, ham, scallions, and walnuts in a large mixing bowl. Add pasta.", "", "Heat vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until sesame seeds turn light brown. Remove from heat. Stir in the coriander and soy sauce, standing back as you do so for this mixture will crackle and sizzle. Stir in the chili oil.", "", "Pour hot dressing over the noodles and toss to coat evenly. (See note) (I do this with my hands, wearing sterile gloves.)", "", "Transfer noodles to a serving bowl and refrigerate until cold, at least three hours.", "", "", "Notes:", "", "1. I use extra chicken and ham - probably the equivalent of an additional half chicken breast and the whole package of julienne ham.", "", "2. You can purchase vacuum packages of ham that is julienne-cut or diced.", "", "3. I do not pour all the dressing on at first; rather, I save some to add just before serving.", "(Reason: When sitting overnight, the pasta will absorb all the dressing. I think it needs a ""jolt"" just"]

2485

kcal

Calories

221

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 boneless, skinless whole chicken breast, poached/cooled/cut into thin julienne (See note), 5 ozs. boiled or baked ham, sliced and cut into thin julienne (See note), 1 bunch scallions including green tops, cut into 2-inch lengths, then into julienne, 1/2 cups coarsely chopped walnuts (I toasted them first), and more.

Yes, Cold Chinese Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Chinese Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions