I’ve mentioned this before but I was able to live in China for a semester back when I was in my early twenties. It was one of the greatest experiences of my life, and I often think of the friends I made as well as the wonderful memories made there.
Because of this experience, it’s been tradition to celebrate Chinese New Year each year kind of as a way to reminisce on the fun experienced there in China. This year, the Chinese New Year is on January 31st. To prepare I have a few Asian dishes with you, and I hope you don’t mind. Chinese food (or American Chinese food) is my favorite, and I try to eat as often as possible – especially because the hubby isn’t a huge fan. I’ve converted him to a few dishes though, so it’s all good. 😉
This next recipe is one my mom and sisters tried out. My mouth is drooling just looking at it. I’m thinking that it will definitely be on the menu for our upcoming celebrations. 😀
Doesn’t this Chinese Pasta Salad look delicious?!
I know the fried wontons are the unhealthiest part of the dish, but they’re my favorite. They add the perfect touch to this yummy salad. 😉
- 15 3-inch wonton skins, sliced into ¼? strips
- ¼ cup canola oil for frying
- 4 cups chopped romaine lettuce
- 1 chicken breast, shredded
- 2 green onions, chopped (optional)
- ¼ cup sliced almonds, toasted lightly
- 1 tablespoon sesame seeds
- 2 cups cooked pasta noodles, cooled
- 1½ TB vegetable oil
- 6 TB seasoned rice vinegar
- 1 tsp sesame oil
- 1½ tsp sugar
- 2 tsp light soy sauce
- 2 TB sesame seeds
- ½ tsp fresh ground pepper
- ⅛ tsp salt
- Heat canola oil in a skillet over medium heat. When oil starts to shimmer, fry wonton skins in small batches for about 30 seconds or until they are lightly browned. Place on a paper towel to drain.
- Combine lettuce, chicken breast, almonds, pasta and green onions in a large bowl.
- Add dressing ingredients to a small bowl and whisk together. Pour over salad right before serving and top with wonton strips and sesame seeds. Serve immediately.
Recipe adapted from HERE.
My family left the shredded chicken out for this salad to make a lighter version, but I will definitely be adding the shredded chicken when I make it in a few weeks. 🙂
For more delicious Chinese recipes be sure to check out:
Oh yum – these are all favorites!!
For all Chinese recipes go HERE.
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Pictures for this recipe were taken by contributor, Alicia, of The Baker Upstairs.