Stir Fried Chicken Salad With Szechwan Noodles Recipe
Ingredients
| 3 chicken breast halves, skinned, boned and cut into 3/8-inch julienne slices | ||
| Vegetable oil | 3 Tablespoon | |
| Salt | 1 To taste | |
| Chinese noodles | 1 1/4 Pound, dried | |
| Vegetable oil | 1 Tablespoon | |
| Red bell peppers | 3 Large | |
| 5 green onions, cut diagonally into 1/4-inch pieces, | ||
| White wine vinegar | 3 Tablespoon | |
| Chili oil | 3 Tablespoon | |
| Sesame oil | 3 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| 1 1/2 teaspoons Szechwan peppercorns, ground in mortar and strained, | ||
| Ground pepper | 1/4 Teaspoon | |
| Vegetable oil | 6 Tablespoon | |
Directions
Pat chicken dry.
Heat 3 tablespoons vegetable oil in wok or heavy large skillet over medium-high heat until very hot but not smoking.
Add chicken and stir-fry just until opaque, about 3 minutes.
Set chicken aside.
Bring large amount of salted water to rapid boil over high heat.
Add noodles and cook until firm but tender to the bite (al dente).
Drain well.
Transfer to large bowl.
Add 1 tablespoon vegetable oil and toss gently to coat.
Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened.
Transfer peppers to plastic bag and seal tightly.
Set aside for 10 minutes to steam.
Slip charred skins off peppers and discard.
Cut out stem and seeds.
Rinse peppers if necessary to remove any seeds; pat dry.
Cut into 1/4-inch julienne.
Combine onions, vinegar, hot chili oil, sesame oil, sugar, salt, Szechwan peppercorns and freshly ground pepper in medium bowl.
Heat remaining 6 tablespoons vegetable 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).
Reserve some of red bell pepper for garnish; add remaining red pepper to noodles.
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.
Heat 3 tablespoons vegetable oil in wok or heavy large skillet over medium-high heat until very hot but not smoking.
Add chicken and stir-fry just until opaque, about 3 minutes.
Set chicken aside.
Bring large amount of salted water to rapid boil over high heat.
Add noodles and cook until firm but tender to the bite (al dente).
Drain well.
Transfer to large bowl.
Add 1 tablespoon vegetable oil and toss gently to coat.
Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened.
Transfer peppers to plastic bag and seal tightly.
Set aside for 10 minutes to steam.
Slip charred skins off peppers and discard.
Cut out stem and seeds.
Rinse peppers if necessary to remove any seeds; pat dry.
Cut into 1/4-inch julienne.
Combine onions, vinegar, hot chili oil, sesame oil, sugar, salt, Szechwan peppercorns and freshly ground pepper in medium bowl.
Heat remaining 6 tablespoons vegetable 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).
Reserve some of red bell pepper for garnish; add remaining red pepper to noodles.
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.
Chef
