Chinese Hot And Sour Chicken Noodle Salad Recipes

Steps:

• Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
• Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
• Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
• Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

Steps:

• Soak the vermicelli in hot water for 30 minutes. It must be fully soaked.
• Boil the chicken leg for 15 to 30 minutes. We are not going to use the leg. We are going to need the soup. You can use the leg for other dishes. In my recipes, there is one dish which particularly needs boiled chicken leg. It is called Spicy and Sour Shredded Chicken. It is a cold dish. If you don't want to use the chicken leg, you can use hot water as the soup.
• During the time when the vermicelli is soaking, we could prepare the others. Hand shred the pak choi into pieces. Peel the garlic skin off and chop it into minces. Rind the peanuts( I used peanuts, but feel free to directly use peanut kernel. make sure that you keep the red skin). Cut the coriander into 2 cm long.
• Use a pan to warm the sesame seeds. Make sure that you use the smallest fire, but cook it for 5 to 10 minutes.
• You could use the same pan to fry the peanut kernels. Firstly, put 2 teaspoons of sunflower oil and warm it. Put the peanut kernel in, and cook it again for 5 to 10 minutes. Again, use medium or small fire.
• Now, all the preparations are done. If you like soft vermicelli, you can boil it for 5 minutes. If you like hard ones, then just skip it. However, you need to boil the pak choi for 1-2 minutes. After that, pour all water away, put the vermicelli in a bowl and put the boiled pak choi on it.
• Put 4 teaspoons of sunflower oil into a wok. Warm it, and then put in cayenne pepper and thick broad bean sauce( If you really like spicy like I do, 1 teaspoon of thick broad bean sauce wouldn't be enough, you can put more. I put 5). Make sure that you use the smallest fire.
• Wait till the cayenne pepper and thick broad bean sauce are dissolved in the oil, and you can see the oil turned to red. Put in the chicken soup which is made before( hot water would also be fine).
• Change the fire into the biggest, and wait till the soup is boiled. Put in the Chinese red pepper powder, five spice powder, light soy sauce, rice vinegar( other vinegar is also fine, just make sure it is dark one, not the white one), and salt. Cook for 30-60 seconds more, and turn off the fire.
• Pour the soup into the bowl with vermicelli till the soup overflow the vermicelli. Last, put in the warmed sesame seeds, the fried peanuts, the chopped garlic, and the coriander. Actually, these four are not necessary. You can choose according to your tastes.
• Enjoy your Hot and Sour Rice Noodles. If it is not hot enough, you can put more cayenne pepper. If it is not Sour enough, you can put more vinegar. It is OK to add more of these two things afterwards.

Steps:

• Stir cornstarch into slightly beaten egg until well combined
• Add chicken pieces, stir to coat
• Heat oil in a wok over medium-high heat until just below smoking
• Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
• Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
• Add onion slices, continue to saute another 1-2mins, until onions are soft
• Add garlic and stir fry for another minute
• Add the carrot matchsticks, continue to cook until they're semi-tender
• Stir in chicken pieces and saute for 1 minute
• Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
• Finally, add the green pepper and shitake mushrooms and cook for another minute
• If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
• Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice