STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES
Steps:
- Heat 1 to 2 Tbs. peanut oil over medium-high heat in wok or heavy large skillet until very hot but not smoking. Add chicken and stir-fry just until opaque, about 3 minutes. Set aside. Bring large amount of salted water to rapid boil over high heat. Add noodles and cook until firm but tender (al dente). Drain well. Transfer to large bowl. Add 1 Tbs. peanut oil and toss gently to coat. Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened. Transfer peppers to paper bag and seal tightly. Set aside 10 minutes to steam. Slip charred skins off peppers and discard. Cut out stem to remove any remaining seeds and pat dry. Cut into 1/4 inch julienne. Combine onion, vinegar, red chili oil, sesame oil, sugar, salt, Szechuan peppercorns and freshly gorund pepper in medium bowl. Heat remaining 3 Tbs. of peanut 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 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. Adjust seasoning and serve. Makes 6 servings.
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