Hunan Chicken and Cucumber Salad - Recipe

HUNAN CHICKEN AND CUCUMBER SALAD

THE SALAD:

4 oz. thin spaghetti or any other noodle, cut into 2" lengths (Chinese egg noodles or rice vermicelli work well)
2 c. peeled & seeded cucumber, shredded like match sticks
2 c. cooked & shredded chicken meat (breast works best, shred by hand so it is the same size as the cucumbers & noodles)
1 1/2 c. hot & sour salad dressing
1 tbsp. minced scallions

Cook the noodles al dente (7 minutes if spaghetti, 3 minutes if using a Chinese noodle). Drain the noodles well, let them cool and place in a wide bowl. Spread the cucumber over the noodles and then the chicken over the cucumbers. Pour the salad dressing over the salad just before serving. Garnish with sesame oil and scallions.

THE RICH HOT AND SOUR DRESSING:

5 tbsp. crunchy peanut butter
2 tbsp. soy sauce (Chinese or Japanese)
4 tbsp. vinegar, preferably rice, but wine or cider will do
1/2 - 1 tsp. cayenne pepper
1/2 tsp. black pepper
1 tbsp. sesame oil
2 tbsp. vegetable oil
1 tbsp. minced fresh ginger
1 tbsp. minced garlic
1 tbsp. minced scallions
1 tbsp. sherry or vodka
1-2 c. chicken broth

Mix all the ingredients together. Thin with a small amount of chicken broth and add until you get consistency and taste you like.

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recipe reviews
Hunan Chicken and Cucumber Salad

· Aug 25 · #129797

Katherine (Texas) says:

I made some changes and it was very good. I used creamy peanut butter, spaghetti squash noodles, coconut aminos for the soy sauce, coconut oil and olive oil in place of sesame and vegetable oil, combination of coconut vinegar and apple cider vinegar, omitted the sherry/vodka, added more ginger and garlic, and left out the scallions because I didn't have any. All of us really liked it! I had to add a little honey to my 3 and 6 year old's bowls to tone down the spice.

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