Chinese Noodles with Shredded Scallion Chicken (鸡丝凉面)
November 12, 2022  Print
As a home cook and a mom with two little boys, I have a tendency to reuse my recipes so that they can be used in my other recipes. This saves me time and allows me to create variety for my family. My base recipes tend to require more time initially. For example, my Pork Bone Stock takes about 2 to 3 hours to make at first. But once the stock is made, I can use it for various soups that usually take less than 30 minutes. I can whip up a delicious soup using the already made Pork Bone Stock in no time along with some quick stir-fried and/or cold dishes for dinner.
Today’s recipe, Chinese Noodles with Shredded Scallion Chicken (鸡丝凉面), also relies on a base recipe that I posted a couple of weeks ago, Juicy Tender Scallion Chicken. Like I mentioned before, once the whole tender chicken is made, I can use each half of the chicken for a different dish. I just posted a recipe recently that uses the whole tender chicken, Sichuan Peppercorn Chicken, which I think works well for anyone that wants to spice things up with a mala (spicy and numb) kick. But the Sichuan Peppercorn Chicken is not very friendly to kids. I did offer my two boys, who are 6 and 3, some of the Sichuan Peppercorn Chicken. While the chicken was not that spicy, the numbing sensation was new and strong enough for them to ask for water right away.
This recipe, however, is extremely kids friendly and versatile. It’s also a one bowl meal. Both my boys love it. The chicken meat is tender and juicy, with a hint of the green onion’s fragrance. Shredding the chicken meat is the most time consuming part of this recipe, but it’s so worth it. You can also save the chicken bones to make chicken stock or soups.
I like to use long pasta like linguine, fettuccine, or spaghetti to make this recipe because the Asian noodles tend to stick together more easily when they have been cooled a bit. But you can definitely use dried or fresh Asian noodles for this dish. You might need to add some noodle water to separate the noodles if they get stuck together. The toppings are also flexible. I like to use cucumbers for their taste and texture. You can change or add more toppings to your liking. Here are just some of the possible toppings on top of my head: cubed tomatoes, shredded carrots, chopped eggs, and shelled edamame.
Preparation time: 40 minutes1
Total time: 40 minutes1
Serving: 4 to 6
- One-half cooked and cooled tender chicken and its juice (from my Juicy Tender Scallion Chicken Recipe)1
- 1 tablespoon Chinese sesame paste or Tahini2
- 1 lb (~450g) spaghetti, linguine, or fettuccine pasta3
- 1 large cucumber 4
- 1 teaspoon table salt
- a few tablespoons of drinking water (to make the sesame dressing)
- 2 to 3 scallions or green onions
- 2 tablespoons vegetable oil
- 1-2 tablespoons spicy chili crisp or oil (optional)
- Heat a large pot of water. When the water starts boiling, sprinkle some kosher salt, then add the 1 pound (or 450g) of pasta and follow the instructions on the package to cook the pasta to “al dente.” Stir the pasta often to prevent them from sticking together. Once pasta achieves “al dente,” rinse the cooked pasta with tap water and divide into separate large bowls or plates.
- While waiting for the water to boil and the pasta to get ready, prepare the noodle toppings: (a) Shred the scallion chicken. Tear the scallion chicken meat into thin long strands with both hands. Put all the chicken meat in a deep bowl along with half the chicken juice. Then add 1/2 teaspoon of table salt, mixing well. Set aside. (b) Make the cucumber topping. Peel the cucumber. Hand cut or use a slicing mandolin to cut the cucumber into matchstick-size pieces. Set aside. (c) Make the sesame dressing. In a small bowl, add the 1 tablespoon of Chinese sesame paste, or Tahini, and 1/2 teaspoon of table salt. Add approximately 1 tablespoon of drinking water at a time, immediately mixing the paste and the water until the water is fully absorbed into the paste. Add another 1 tablespoon of water and mix again. Repeat the same process at least one more time until the paste becomes much thinner and more liquidly. Set aside.
- Cut the scallions or green onions into small pieces and set aside. Heat the 2 tablespoons of vegetable oil until the oil is hot but not smoking. Pour the hot oil on top of scallions and mix well. Then add the mixture into the shredded chicken meat, mixing everything.
- In each noodle bowl, add equal portions of the shredded scallion chicken meat, the cucumber sticks, the sesame dressing. Optionally add 1 to 2 teaspoons of spicy chili crisp, chili oil, or fresh chili peppers for a spicy kick. Serve each individual noodle bowl. Mix all the toppings in the bowl right before eating. Enjoy either lukewarm or cold!
- This does not include the time spent on making the Whole Tender Chicken itself, which is described in full detail in my Juicy Tender Scallion Chicken recipe. In that page, I shared three different methods for cooking the chicken, with a rice cooker, an Instant Pot, and a Dutch oven (see footnotes). I like to use my rice cooker to cook the chicken which I think is the most convenient/lazy way to cook this whole tender chicken. Make sure the chicken does not exceed your rice cooker’s capacity. You can cook the chicken ahead of time and store it in a sealed Ziploc bag in the fridge. Be sure to save the juice in a separate container in the fridge as well. When it’s time to make this dish, you don’t need to reheat the chicken (since this noodle dish can be enjoyed cold) but make sure to reheat the chicken juice in a microwave. Otherwise, the juice may remain in a coagulated solid state.
- Make sure the tahini does not have lemon juice. Another substitute for Chinese sesame paste would be peanut butter. Since peanut butter is a common allergen, make sure to check for possible allergies before using it as a substitute.
- I like to use pasta instead of Asian noodles when I make cold or stir-fried noodles to achieve the best texture and also to prevent noodles from sticking together.
- You can also change or add other toppings, like shredded carrots, chopped eggs, cubed tomatoes, or shelled edamame..
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marcy youker wrote:
love love it! I really enjoy Chinese food, I like to make it at home less salty, love your recipes, keep up the good work, thank you!
Thanks for the support!