|Kevin during our 2004 visit.|
|Julian at the Great Wall in 2005|
1/2 daikon (also called white carrot or radish) optional, about 1 cup
1 1/2 cups chicken or soybean cake
1/2 pound angel hair pasta
2 tablespoons olive oil
2 tablespoons salt
1 tablespoon sesame oil
Cilantro, for garnish
1 1/2 tablespoons Soy sauce (dark soy for stronger flavor)
1 teaspoon Vinegar
2 teaspoons Chili oil, or less to taste
1 teaspoon olive oil
1 Tablespoon Sugar
Pinch of Salt
1 teaspoon Szechuan pepper corns, crushed or ground
3 cloves Garlic, minced
Prepare ahead note: Poach a chicken breast or use left over chicken. Shred about 1 1/2 cups for this recipe, more or less to your taste. For a vegetarian version, use firm soybean/tofu cakes (shown here) that can be julienned into matchstick sized pieces, which can be prepared when you julienne the vegetables.
Bring a pot of salted water to boil. Add olive oil. Add the pasta and cook until al dente, about 3 minutes. Drain and rinse in cold water until cool. Using tongs, toss with sesame oil to prevent sticking and refrigerate for 20 minutes.
Rinse and snip both ends off of the bean sprouts. Wash and peel the other vegetables. Slice the cucumber in half lengthwise and, using a spoon remove seeds. Julienne the cucumber into thin matchsticks. Place in a bowl and sprinkle with salt to draw out excess moisture. Set aside. Julienne the carrot into even smaller pieces. Julienne the daikon similarly.
Prepare the dressing by stirring together the above ingredients. Measures can be adjusted depending on your taste. add the dressing to the chilled noodles and toss to coat evenly. Add the chicken/Tofu and the vegetables and toss gently to combine. Top with chopped cilantro and serve. If storing for future use, briefly toss pasta before serving and garnish just before serving.