COLD CHINESE NOODLES

COLD CHINESE NOODLES image

Categories Pasta

Yield SERVES 6-8

Number Of Ingredients 12

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1 boneless, skinless whole chicken breast, poached/cooled/cut into thin julienne (See note)
5 ozs. boiled or baked ham, sliced and cut into thin julienne (See note)
1 bunch scallions including green tops, cut into 2-inch lengths, then into julienne
1/2 cups coarsely chopped walnuts (I toasted them first)
1 pound thin vermicelli (my choice), angel hair, or Chinese rice stick noodles, cooked al
dente, drained, and well-rinsed and cooled under cold running water
1 cup vegetable oil
2 1/2 T oriental sesame oil
2 T sesame seeds
3 T ground coriander seeds
3/4 cup soy sauce (I use light)
1 t hot chili oil (or, to taste)

Steps:

Combine chicken, ham, scallions, and walnuts in a large mixing bowl. Add pasta. Heat vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until sesame seeds turn light brown. Remove from heat. Stir in the coriander and soy sauce, standing back as you do so for this mixture will crackle and sizzle. Stir in the chili oil. Pour hot dressing over the noodles and toss to coat evenly. (See note) (I do this with my hands, wearing sterile gloves.) Transfer noodles to a serving bowl and refrigerate until cold, at least three hours. Notes: 1. I use extra chicken and ham - probably the equivalent of an additional half chicken breast and the whole package of julienne ham. 2. You can purchase vacuum packages of ham that is julienne-cut or diced. 3. I do not pour all the dressing on at first; rather, I save some to add just before serving. (Reason: When sitting overnight, the pasta will absorb all the dressing. I think it needs a "jolt" just