Recipes: Chinese Chicken Noodle Salad and Escabeche

Our family enjoys eating foods from other cultures.  I encourage you to try these delicious recipes. First, though, you must cook a four to five pound chicken until it is tender. Or if you’re like me (Cathy) you prefer the roasted chicken flavor. Put a chicken in your roaster. Add water to almost cover the chicken and roast it in a 350 degree oven until it is fall-off-the-bone tender. Remove the chicken from the broth, cool it, and debone it. Save the broth.

Chinese Chicken Noodle Salad

8 oz. rice noodles or thin spaghetti
Cook in water until tender. Drain in a colander and rinse with cold water. Set aside.

1/4 c. toasted sesame oil
1/2 c. soy sauce
6 T. rice or apple cider vinegar
1 t. ground ginger
1 clove garlic, crushed
Combine in small bowl. Add to noodles.

1 whole chicken breast, cut into small chunks
Your choice of vegetables, chopped or shredded:
scallions, sweet red pepper, celery, carrot, tomatoes, cucumber, squash, bean sprouts, broccoli
Add to noodles and sauce and toss. Best chilled overnight to integrate the flavor. Garnish with cilantro if desired.

For breakfast the next morning, poach your eggs in some of the leftover broth. The broth gives the eggs a delicious flavor. We love eggs cooked this way! After serving the eggs, strain the broth. It is now ready for escabeche for lunch. Escabeche (chicken onion soup) is a special dish served by Maya Indian descendents in the country of Belize.


4 c. chicken broth
2 c. cooked chicken (or the rest of the chicken you cooked up)
2 c. sliced onions
2 T vinegar
1 clove garlic, minced
/8 tsp. ground cloves
1 tsp. crushed oregano
hot pepper sauce or jalapenos to taste

Bring to a boil and simmer for 30 minutes. This is important as it intensifies the flavors. Serve with warmed tortillas. Our family loves to spread the tortillas with peanut butter, roll them up and dip them in the soup.

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