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Chicken Mein And Vegetables In Creamy Szechuan Dressing
Ingredients
- 1 pound thin mein (cantonese noodles)
- 3/4 c. soy sauce
- 1/4 c. peanut oil
- 2 c. mayonnaise
- 1 tbsp. Dijon mustard
- 1/4 c. Oriental style sesame oil
- Szechuan chili oil or possibly Mongolian fire oil
- 2 whole chicken breasts
- 6 green onions, thinly sliced
- 2 carrots, peeled and coarsely minced
- 1 sweet red pepper, coarsely minced
- 1 can (8 ounce.) sliced bamboo shoots, liquid removed
- 1 jar or possibly can (6 ounce.) miniature corn on the cob, liquid removed and thickly sliced
- 1/2 c. minced fresh coriander (cilantro)
- 1/2 pound fresh snow peas, trimmed, cut into julienne slices, and blanched till tender crisp, then cooled in ice water and liquid removed
- Fresh coriander sprigs for garnish
- Lightly toasted sesame seeds for garnish
Directions
- Skin, bone, and halve chicken breasts. Poach and cold. Cut into bite size pcs. Cook noodles in 4 qt boiling water till very al dente (3 to 4 min). Drain and toss in very large bowl with 1/2 c. soy sauce and peanut oil. Cold to room temperature, stirring occasionally to coat noodles thoroughly.
- Combine mayonnaise with mustard, sesame oil, remaining 1/4 c. soy sauce, and chili oil to taste. Chill till ready to use.
- Add in chicken, green onions, carrots, sweet pepper, bamboo shoots, miniature corn, and minced coriander to noodles. Mix gently but thoroughly with hands. Add in mayonnaise mix and blend well. Cover and chill till ready to serve, preferably overnight.
- About 30 min before serving remove noodle mix from refrigerator and toss in snow peas adding a little extra soy sauce and peanut oil or possibly mayonnaise if noodles seem dry. Garnish with coriander sprigs and sesame seeds. Pass additional soy sauce and chili oil at table. Serves 6 as main course; 10 to 12 as salad course.
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