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By Karin Calloway
Long Noodle Salad
Chicken Long Rice, a dish featuring shredded chicken over cooked long rice noodles, and Sunomono, a light cucumber-shrimp salad seasoned with rice vinegar, are popular luau dishes on the Hawaiian islands. I’ve toyed with the recipes and merged the two, coming up with my Long Noodle Salad.
Like many dishes served in Hawaii, this one has an Asian influence, and is delicious served alongside Kalua Pork and other luau dishes. In Chicken Long Rice, the rice is actually long, fine rice noodles, which can be hard to find in mainland supermarkets. Linguine or angel hair pasta stand in here, and are tossed with a flavorful dressing of rice vinegar, soy sauce, sweet chili-garlic sauce, sesame oil and sugar.
The noodles are topped with long, thin strips of cucumber and carrot, along with slivers of green onion and small cooked salad shrimp. The presentation is beautiful when the sauced noodles are topped with the vegetables and shrimp, but do give the ingredients a toss before serving so that you get a taste of all of the ingredients in each bite.
Slicing the vegetables very thinly doesn’t require great knifing skills if you have a mandoline or hand-held julienne grater. Good all-purpose mandolines are available now for around $70, but the French versions are pricier. The hand-held julienne grater represents less of a cash outlay, and this small gadget doesn’t require much storage space. The salad can be made the day before serving, allowing time for the flavors to meld. During the hot summer months, the dish would be a welcome cool entrée salad.
Makes 8 to 10 servings.
*Maggi brand sweet chili-garlic sauce was used for testing purposes.