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Hunan Chicken and Cucumber Salad

Ingredients:

THE SALAD:
4 oz. thin spaghetti or any other noodle, cut into 2" lengths (Chinese egg noodles or rice vermicelli work well)
2 c. peeled & seeded cucumber, shredded like match sticks
2 c. cooked & shredded chicken meat (breast works best, shred by hand so it is the same size as the cucumbers & noodles)
1 1/2 c. hot & sour salad dressing
1 tbsp. minced scallions

THE RICH HOT AND SOUR DRESSING:

5 tbsp. crunchy peanut butter
2 tbsp. soy sauce (Chinese or Japanese)
4 tbsp. vinegar, preferably rice, but wine or cider will do
1/2 - 1 tsp. cayenne pepper
1/2 tsp. black pepper
1 tbsp. sesame oil
2 tbsp. vegetable oil
1 tbsp. minced fresh ginger
1 tbsp. minced garlic
1 tbsp. minced scallions
1 tbsp. sherry or vodka
1-2 c. chicken broth
Mix all the ingredients together. Thin with a small amount of chicken broth and add until you get consistency and taste you like.



Preparation:

Cook the noodles al dente (7 minutes if spaghetti, 3 minutes if using a Chinese noodle). Drain the noodles well, let them cool and place in a wide bowl. Spread the cucumber over the noodles and then the chicken over the cucumbers. Pour the salad dressing over the salad just before serving. Garnish with sesame oil and scallions.













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