Chicken Salad with Rice Stick Noodles

Fusion with Japanese and Chinese Notes
Crisp and Crunchy

How to cook Asian dishes with Sesame Oil

Sesame Oil

This Asian Fusion version of Chicken salad is quick and easy to make, has crisp and crunchy textures and is good for any occasion.  This version will serve four to six people, depending on what else is prepared.  There are Chinese and Japanese influences.

Chicken Salad with Rice Stick Noodles

Asan Fusion




3 large boneless Chicken breasts
1 bundle Chinese Rice Stick Noodles, 3 to 4 ounces
Vegetable Oil for deep-frying

The Mixture:

Using olive oil to cook Asian foods

Olive Oil

1/3 cup Salad Oil such as Olive Oil or other preferred Oil
1 tablespoon Asian Sesame Oil
1 tablespoon Soy Sauce
1 tablespoon Sugar
2 teaspoons ground Ginger
2 teaspoons Lemon Juice
1 teaspoon dry Mustard
1 clove Garlic, crushed
Salt and Black Pepper to taste

1 small head Iceberg Lettuce, shredded
½ bunch Romaine Lettuce, thinly sliced across the grain
4 Green Onions, including green tops, thinly sliced
1 cup sliced Celery or Bok Choy
¼ cup chopped fresh Cilantro (Coriander) or Parsley
½ cup sliced Almonds, toasted
2  to 3 tablespoons Sesame seeds, toasted


Cooking with Napa Cabbage

Celery Cabbage

First cook the Chicken beasts by simmering in salted Water until tender and juices no longer run pink.  Cool, remove and discard skin and shred chicken.

Bread the Rice Stick Noodles into small bundles.  Deep-fry in a wok or saucepan in very hot Oil, a few at a time, for just a few seconds until they puff up.  Remove them with a slotted spoon and drain on paper towels.  This part can be prepared ahead of time and stored in an airtight container or zippered plastic bag for up to 3 days.

The raw Rice Stick Noodles come in a bundle and are brittle and dry.  They need to be separated for easier frying.  They sprinkle and fly around easily.  To prevent a mess, separate them over a sink or in a paper bag or outdoors.  Otherwise, they may fly all over the kitchen.

Combine the Mixture in a jar, shoe well and refrigerate until time to cook.

Slice the Lettuce, Romaine, Green Onions, Bok Choy. and Cilantro and set aside.  Any greens should be washed and let to get really bone-dry before the final step, so if you are going to serve this as a luncheon dish, you would want to prepare the green Vegetabes in the morning so they are quite dry before the final step.

Make sure the Almonds are toasted and sliced and the Sesame seeds toasted as necessary in advance, then set them aside until the final assembly.

To finish the salad, mix the Salad Greens, Green Onions, Celery Ned Cilantro or Parsley in a large bowl.

Just before serving, add the Chicken, Rice Sticks, Almonds and Sesasme Seeds.

Finally, add the Mixture and toss well.  Serve immediately, while the salad is still crisp and crunchy.


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