Phoenix and Dragon Noodle Salad
This Chinese noodle salad features chicken and shrimp- the phoenix and dragon of the recipe title- and lots of fresh crunchy vegetables. Our reformulated PC Memories Of Hong Kong Soy, Sesame and Ginger Sauce serves as both marinade and dressing.
Stir together chicken and 1/4 cup (50 mL) of the Memories sauce; cover and marinate in refrigerator for 2 to 4 hours.
Bring large pot of water to a boil. Remove pot from heat and add noodles. Let stand for 3 to 4 minutes, stirring gently halfway to separate noodles. Drain, rinse thoroughly with cold water and drain well. Cut with kitchen scissors into manageable lengths; set aside.
Cut shrimp in half lengthwise. Place in small saucepan of simmering water; stir, cover and remove from heat. Let stand for 2 to 3 minutes or until shrimp are cooked through. Drain; set aside to cool.
Remove chicken from marinade, discarding marinade left in bowl. Drain chicken on paper towel. Heat oil in large nonstick frying pan over medium-high heat. Cook chicken for 8 minutes, turning occasionally, or until golden brown. Cover pan; cook for 5 to 7 minutes or until cooked through. Transfer to cutting board. Slice into 1/4-inch (5 mm) thick strips.
Place vermicelli on bottom of large bowl. Arrange chicken, shrimp and vegetables in mounds on top of noodles. Sprinkle coriander and peanuts over top. Drizzle with remaining 1/2 cup (125 mL) Memories sauce; toss just before serving.
You will need
1 pkg PC Free From Boneless, Skinless Air-Chilled Chicken Thighs,
3/4 cup (175 mL) PC Memories Of Hong Kong Soy, Sesame and Ginger Sauce
1 pkg (225 g) PC Rice Vermicelli Noodles
12 PC Raw Zipperback Responsibly Farmed Jumbo Pacific White Shrimp,
1 tbsp (15 mL) PC 100% Pure First-Pressed Canola Oil
1 cup (250 mL) julienned carrots
1 cup (250 mL) julienned snow peas
1 cup (250 mL) julienned sweet red pepper
1 cup (250 mL) julienned English cucumber (skin on)
1 cup (250 mL) thinly sliced green onions
1 cup (250 mL) lightly packed coriander leaves
1/4 cup (50 mL) PC Dry Roasted Lightly Seasoned Peanuts, coarsely chopped
Instead of serving on a communal platter, for a party toss everything together; serve smaller portions in little bowls with chopsticks.