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Cold Chinese Noodles Recipe

   
 

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     Cold Chinese Noodles

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

Ingredients
1 boneless, skinless whole chicken breast, poached, cooled and cut or Baked tofu
5 ounces boiled or baked ham- cut in julienne
1 bunch scallions cut into 2 inch lengths then julienne strips
1/2 cup coarsely chopped walnuts
1 1/2 C veg oil
2 1/2 T sesame oil
2 T sesame seeds
3 T ground coriander seeds
3/4 C soy sauce
 
1 scant tsp hot chili oil
1 lb thin vermicelli, angel hair or chinese stick noodles, cooked until al dente, drained and cooled

Instructions
Combine Chicken (tofu), ham, scallions and walnuts in a large mixing bowl. Add pasta. Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown. Remove from heat.
Stir in the coriander and soy sauce; stand back as you do this for the mixture will crackle and sizzle. Stir in the chili oil.
Pour the hot dressing over the noodles and toss to coat evenly. The very best way to do this is with your hands. Transfer the noodles to a serving bowl and refrigerate until cold, about 3 hours.


Originally Submitted
12/5/2012





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