Comments on: Duncan’s Asian Chicken Salad

By: snow_kitty

snow_kitty — Thu, 29 Jun 2006 16:17:04 +0000

I know what I’m making for dinner tonight! 😀

By: typographer

typographer — Wed, 28 Jun 2006 19:36:39 +0000

In reply to woofwoofarf. I think a couple of cups of water were involved.

By: woofwoofarf

woofwoofarf — Wed, 28 Jun 2006 18:58:45 +0000

In reply to typographer.

Wow – I’d expect the noodles to be a bit too strongly-flavored from all that soaking, but since this was my first time ever working with rice noodles at all (what can I say? I’m more of a French/Italian cuisine kind of guy) I’d be quite happy to be proven wrong.

By: typographer

typographer — Wed, 28 Jun 2006 18:52:21 +0000

I’ve been trying to find a fabulous asian chicken salad recipe I got from a co-worker, who was Japanese/Hawaiian, and the recipe was based on one her grandma used to make.
The part I remember is that she mixed up brown sugar, sesame oil, soy sauce, and rice vinegar (and other spices I don’t recall) is a bowl and soaked the noodles in the mix overnight in the fridge. The noodles are never cooked in her salad.
And they taste unbelievably heavenly.

By: woofwoofarf

woofwoofarf — Wed, 28 Jun 2006 18:08:47 +0000

In reply to quasiskunk. Methinks this might be somewhat hard on your budget, not to mention frying all those noodles (we'll use a turkey fryer! Yeah!).

By: quasiskunk

quasiskunk — Wed, 28 Jun 2006 17:05:21 +0000

Hook me up with quantities to feed 2000 vulture-like mouths please 😉