American Chinese food. There is nothing like it, definitely not in China anyways. It is it’s own delightful cuisine that I have been in love with since I started on solid foods, or rather since the first time I went to a Chinese restaurant. Almost every single birthday until I moved to Mexico was celebrated with Chinese food.
Chinese restaurant dates were always a special treat whenever we saw my mom’s mom. Grandpa didn’t like it but when we got together “the ladies” would always go out for Chinese food. There is this one place in town, King Tsin that makes the best Chinese chicken noodle salad ever! If has been a favorite in my family for the past 25 years.
There really is nothing like it. Crispy fried chicken and noodles served with crunchy veggies and a savory sweet dressing. There was a time when they added tomatoes to the salad, they were always pale pink and firm. My dad alway commented on it when we got the salad. Well one day Grandma came to town so naturally we had to go to eat Chinese food, just Grandma, Mom and Me. (Sounds like a Little Critter Book.) Naturally we got the Chinese Chicken Noodle Salad because how could we not. Low and behold but what was on the salad, bright red, juicy tomatoes. I remember being tickled pink (or red in this case), I couldn’t wait to tell my dad what we got.
This salad is light and refreshing and full of flavor. If you are only serving two it can be a meal in itself but it’s even better paired with Mushu Chicken and Chinese Chicken Noodle Soup. Sadly I have yet to find the secret to recreating those. This salad on the other hand is almost spot on and it so much better for you since the oil for deep-frying is coconut oil ( palm shortening works great too). Another healthy swap was using Napa cabbage in place of the original ice burg lettuce. An add bonus is that it is gluten-free!
- 1 lb chicken breast or thighs
- 1 package mung bean noodles
- 1 large head napa cabbage, thinly sliced and core removed
- 1 large carrot, cut into circles 1/8 inch thick
- 2 green onions, roughly chopped
- 1/4 cup sesame seeds
- 1 recipe dressing
- 4 cups coconut (for frying)
- Prep the cabbage, carrots and green onions.
- Cut the chicken into tiny pieces.
- Heat your oil over high heat. Drop one noodle in the oil. If it puffs un instantly you will know that your oil is ready. Preced to fry the noodle until all are cooked. Set aside on a cloth to drain.
- Once the noodles are cooked add the chicken pieces to the oil, fry till crispy. This should take only a couple minutes.
- Divide the noodles evenly on each plate. Top with the chicken, carrots, cabbage and green onions.
- Sprinkle with the sesame seeds and drizzle with desired amount of dressing.
- 1/2 cup soy sauce
- 1/4 cup palm sugar paste
- 1/4 cup sesame oil
- Blend or whisk together until smooth.
- Store in a glass jar in the fridge. It should save for at least one month.
What is your favorite Americanized Chinese food?