Tuesday, February 28, 2017

{soups-salads-and-salad-dressings} Chinese Chicken Noodle Salad


Our last recipe is shared by Gary

Chinese Chicken Noodle Salad

File In:  Salads, Ethnic Salads


8 oz. of noodles, cooked (I prefer the homemade egg noodles, such as Kluski)

1 lb chicken breasts, cooked and shredded (can use canned)

1/4 cup soy sauce

1-2 cups of chicken broth (can use canned)

1 onion, sliced into thin rings

1 carrot shredded

1 teaspoon of oil

parsley, salt and pepper

peanuts (optional)



Place oil into large skillet over med to med-hi heat (or electric skillet) Add onion to brown (about 2-3 minutes) Add carrot and allow to cook for another minute or two Add soy sauce, 1 cup of chicken broth, and shredded chicken. 


Allow ingredients to heat up for a minute or two.  Add cooked noodles and stir.  If there is not enough liquid, add more chicken broth.  You want the mixture to be moist, but not too soupy.  If you like soy sauce, you can also add more soy.  To garnish, add salt and pepper, parsley and you can sprinkle with peanuts if you like.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.










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