Asian-style Chicken Noodle Salad

Garlic, butter, sesame oil, spinach and black mushrooms give this chicken noodle salad a unique flavor. It can be prepared in advance, refrigerated and served cold or it can be served lukewarm right away.

Ingredients

• 5 oz / 150 g dried rice noodles
• 2 oz / 60 g dried black mushrooms
• 3 tbsp butter
• ½ tsp sesame oil
• 5 oz / 150 g fresh spinach leaves
• 3 cloves garlic, finely chopped
• ½ tsp salt
• 3 chicken thighs (bone-in)
• 2 tbsp sherry
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• about 2 tbsp vinegar
• ½ tbsp black sesame seeds
• salt, pepper, vinegar and sesame oil to taste

Preparation

1. Soak black mushrooms in warm water (about 10-15 minutes). Drain.
2. Boil rice noodles in salted water according to package instructions. Drain, rinse and set aside.
3. While the noodles are cooking, set pan over medium-high heat. Fry chicken thighs skin-down first, then turn. Reduce heat and cook until done (about 20 minutes), turning from time to time.
4. While the chicken is cooking, set a second pan over medium-high heat. Melt the butter and add the sesame oil. Add the black mushrooms and sauté until soft (about 10 minutes). Add garlic, spinach, salt, dark soy sauce, light soy sauce and 1 tbsp sherry. Cook for 2-3 minutes. Remove from heat. Add vinegar and toss with noodles.
5. When chicken is done, remove from pan. Add 1 tbsp of the chicken fat to the noodles and discard the remaining fat. Deglaze the pan with 1 tbsp sherry and about 2 tbsp water and add to the noodles.
6. Remove chicken meat from the bones, slice meat and add to the salad.
7. Add sesame seeds. Toss.
8. Adjust seasoning with salt, pepper, vinegar and sesame oil.
9. Serve right away lukewarm or refrigerate and serve later. Add more liquid (water, vinegar) when refrigerating overnight and check seasoning again before serving.

Preparation time about 1 hour

Yields 4-6 servings.