Four-Crunch Chinese Chicken Salad Recipe

Name: Four-Crunch Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dry mustard; 1/2 cup seasoned rice vinegar; 1/4 cup soy sauce; 2 tablespoons Asian (toasted) sesame oil; 1/2 teaspoon Chinese five spice; Salad oil; 2 1/2 ounces dried bean thread noodles (saifun); 4 cups shredded skinned cooked chicken (see notes); 2 packages (10 oz. each) Asian salad mix with chow mein noodles (see notes); 1 cup coarsely chopped fresh cilantro; 1 cup finely chopped roasted, salted almonds or cashews

Servings: persons

1/4 cup dry mustard
1/2 cup seasoned rice vinegar
1/4 cup soy sauce
2 tablespoons Asian (toasted) sesame oil
1/2 teaspoon Chinese five spice
Salad oil
2 1/2 ounces dried bean thread noodles (saifun)
4 cups shredded skinned cooked chicken (see notes)
2 packages (10 oz. each) Asian salad mix with chow mein noodles (see notes)
1 cup coarsely chopped fresh cilantro
1 cup finely chopped roasted, salted almonds or cashews

1
In a small bowl, stir mustard and 1/4 cup water until smooth. Let stand 10 minutes. Stir in vinegar, soy sauce, sesame oil, and Chinese five spice.
2
Pour 1 1/2 inches salad oil into a 12- to 14-inch wok or 5- to 6-quart pan over medium-high heat. When oil reaches 375u00b0 (a bean thread noodle dropped in expands at once), adjust heat to maintain temperature.
3
Meanwhile, inside a large paper bag, pull bean thread noodles apart. Drop a handful of noodles into hot oil; noodles should puff and expand immediately. With a wire strainer or slotted spoon, push noodles down into oil. When they stop crackling, in about 10 seconds, turn entire mass over and cook until crackling stops, a few seconds longer. Lift noodles out and drain on towels. Repeat to cook remaining noodles.
4
Line a wide, shallow bowl (at least 8 qt.) or dinner plates with noodles.
5
In a large bowl, gently mix chicken, salad mix with chow mein noodles (reserve dressing for other uses), cilantro, and almonds with mustard dressing. Spoon salad over bean thread noodles and serve immediately (noodles soften as they stand).

1143

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/4 cup dry mustard, 1/2 cup seasoned rice vinegar, 1/4 cup soy sauce, 2 tablespoons Asian (toasted) sesame oil, and more.

Yes, Four-Crunch Chinese Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Four-Crunch Chinese Chicken Salad

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