Stir-Fry Chicken Salad With Szechuan Noodles

Name: Stir-Fry Chicken Salad With Szechuan Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breast halves, skinned, boned and cut into 3/8 inch julienne; peanut oil; 1-1/4 lb. Chinese egg noodles; 3 large red bell peppers; 5 green onions, cut diagonally into 1/4 inch pieces; 3 Tbs. white wine vinegar; 2 Tbs. red chili oil; 2 Tbs. Oriental sesame oil; 2 tsp. sugar; 1 tsp. sea salt; 1-1/2 tsp. Szechuan peppercorns, ground in mortar; 3/4 tsp. freshly ground black pepper; 3 Tbs. peanut oil

Servings: persons

3 chicken breast halves, skinned, boned and cut into 3/8 inch julienne
peanut oil
1-1/4 lb. Chinese egg noodles
3 large red bell peppers
5 green onions, cut diagonally into 1/4 inch pieces
3 Tbs. white wine vinegar
2 Tbs. red chili oil
2 Tbs. Oriental sesame oil
2 tsp. sugar
1 tsp. sea salt
1-1/2 tsp. Szechuan peppercorns, ground in mortar
3/4 tsp. freshly ground black pepper
3 Tbs. peanut oil

1
Heat 1 to 2 Tbs. peanut oil over medium-high heat in wok or heavy large skillet until very hot but not smoking. Add chicken and stir-fry just until opaque, about 3 minutes. Set aside.
2
Bring large amount of salted water to rapid boil over high heat. Add noodles and cook until firm but tender (al dente). Drain well. Transfer to large bowl. Add 1 Tbs. peanut oil and toss gently to coat.
3
Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened. Transfer peppers to paper bag and seal tightly. Set aside 10 minutes to steam. Slip charred skins off peppers and discard. Cut out stem to remove any remaining seeds and pat dry. Cut into 1/4 inch julienne.
4
Combine onion, vinegar, red chili oil, sesame oil, sugar, salt, Szechuan peppercorns and freshly gorund pepper in medium bowl. Heat remaining 3 Tbs. of peanut oil in small saucepan until very hot but not smoking. Pour hot oil over onion mixture in thin steady stream, stirring constantly. Set aside for 15 minutes (hot oil will release flavor of spices).
5
Reserve some of red pepper for garnish; add remaining red pepper to noodles.
6
Add green onion mixture and chicken and toss gently using fork or chopsticks. Arrange reserved red pepper strips over top. Cover with plastic wrap and refrigerate. Bring to room temperature. Adjust seasoning and serve.

1630

kcal

Calories

140

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 chicken breast halves, skinned, boned and cut into 3/8 inch julienne, peanut oil, 1-1/4 lb. Chinese egg noodles, 3 large red bell peppers, and more.

Yes, Stir-Fry Chicken Salad With Szechuan Noodles falls under the Pasta & Noodles 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.

That's it — enjoy your meal!