Dual Noodle Salad

Recipe Ingredients

2/3 lb	302g / 10oz	Boneless skinless chicken meat
2 teaspoons	10ml	Vegetable oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Chinese five-spice powder
		For The Dressing
1/4 cup	59ml	Rice vinegar
2 1/2 tablespoons	37ml	Honey
		= (or 2 1/2 tbspns sugar)
2 tablespoons	30ml	Plum sauce
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Chili garlic sauce
1/3 cup	78ml	Vegetable oil
		For The Salad
2		Dried bean thread noodles - split
		= (2 bundles, about 2 oz ea)
4 cups	948ml	Thinly-shredded iceberg lettuce - abt 1/3 head
1/4 cup	4g / 0.1oz	Coarsely-chopped cilantro - (packed loose)
2		Green onions - sliced thinly
		On the bias- (abt 1/3 cup)
		Vegetable oil - for deep-frying
10		Wonton wrappers - cut 1/4" wide strips
1/4 cup	36g / 1.3oz	Chopped roasted pine nuts
1 tablespoon	15ml	Toasted black sesame seeds

Recipe Instructions

Preheat the oven to 350 degrees.

Toss the chicken with the oil, salt and five-spice powder. Place on a pan and place in the oven until cooked through.

Cool the chicken on a rack until cool enough to the touch and slice into 1/2-inch pieces.

For the Dressing: In a bowl add the vinegar, honey or sugar, plum sauce, sesame oil, mustard, soy sauce, and chili garlic sauce; using a whisk, mix the ingredients together. Slowly add the oil and whisk until incorporated. Refrigerate until needed.

For the Salad: In a medium bowl, soak 1 bundle of the dried bean thread noodles in warm water to cover until softened, about 20 minutes. Drain and pat dry with a towel to remove excess water and cut in half.

Toss the softened bean thread noodles, lettuce, cilantro and green onions together in a large salad bowl. Cover and refrigerate.

Pour enough vegetable oil into a wok to fill 3 inches. Bring the oil to 350 degrees over medium-high heat. Carefully slip a few of the wonton strips into the oil. Fry until light golden brown, about 15 to 20 seconds. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wonton strips, adjusting the heat as necessary to maintain a steady temperature.

Increase the heat under the wok until the oil reaches 375 degrees. Separate the strands of the remaining bean thread noodles. Deep-fry the noodles, stirring them gently to separate the strands until they puff and expand, about 5 to 10 seconds. Remove and drain on paper towels.

Scatter the chicken over the lettuce mixture, pour the dressing over the salad and toss together. Scatter the wonton strips, chopped pine nuts and sesame seeds over the top of the salad and top with the fried bean thread noodles.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show - 10: Noodle Fun) - from the TV FOOD NETWORK CANADA

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