Ingredients
1 lb spaghetti, broken into 2 to 3 inch, pieces
2 tbsp sesame oil
3 to 4 cups cooked chicken, cut into, 1/2-inch cubes
1 bunch green onions with tops, sliced
1 medium cucumber, unpeeled, cut into thin s, trips
4 oz sliced water chestnuts (1/2 of an 8, -ounce can)
1/3 cup chopped fresh cilantro
1 cup fresh bean sprouts, rinsed
1/4 lb fresh snow peas, trimmed
1 small red or yellow pepper, cut into stri, ps
1 dressing:
2 tbsp sesame oil
2 tbsp salad oil
3 tbsp chinese rice vinegar
1/2 tsp hot chili oil
3 tbsp chopped fresh ginger
2 tbsp sugar
1/3 cup dry sherry
1 tsp salt
Directions
Cook the spaghetti in a large pot of boiling water according to the
package directions. Pour into a colander, drain and rinse under cold
running water, separating the strands while rinsing. Drain well,
place in a large bowl and toss with 2 tablespoons of sesame oil. Stir
in the remaining ingredients.
To make the dressing, whisk all of the dressing ingredients in a small
bowl. Pour over the pasta salad and toss well. Cover and refrigerate
for several hours to blend the flavors. Bring to room temperature
before serving.
Servings: 8 servings
Chinese Chicken Noodle Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Salad; Chinese; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into ancient history, at least as far back as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these early records were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As our culinary historical trip moves to more modern times there are two interesting recipe books which were published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are not about the indian food that is familiar to us all today, but rather accounts of the types of food cooked for the rich and wealthy people of the period. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new spices and herbs created an increase in recipe publications, many of which still exist in private cookery archives. Over the following few centuries, the powerful families of the West tried to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chinese Chicken Noodle Salad recipe.
