David Chang Makes Chinese Chicken Noodle Salad

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is plant-based and lower in calories.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while maintaining texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more accessible.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar creaminess with less allergen risk.

Start by deep frying noodle shake until crispy.

Shred half a head of iceberg lettuce and tear the other half into bits for different textures.

Shred scallions and set aside.

Juice the orange and set aside for the dressing.

In a bowl, combine rice wine vinegar, tamari, sesame oil, agave, and olive oil to make the vinaigrette.

Shred the rotisserie chicken and add it to the vinaigrette to hydrate and flavor the chicken.

If you have leftover noodles, add them as a base for the salad before plating.

Combine the shredded lettuce, scallions, and any other vegetables you have on hand into a large bowl.

Pour the vinaigrette with the chicken over the salad mixture and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens