Back in the days of attending University in Los Angeles I was quite fond of visiting a modern, at the time, Chinese noodles bar on Sunset Boulevard called Chin Chin. Their signature dish was this chicken noodle salad that I am trying to reincarnate from the taste memories at the back of my mind.
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I hope you enjoy it!
Place the chicken breasts in an oven proof dish, drizzle with the oil, season with a pinch of salt and pepper and cook for 35 minutes. Take out of the oven, allow to cool and dice the chicken fillet in small cubes.
In the bowl of the noodles and the chicken cubes add the vegetables, half the sesame seeds, the dressing and toss well. Garnish with rest of the sesame seeds and serve.
Chin Chin Noodles Salad
Servings: 4 People
Ingredients
For the Noodles:
- 250 grs Egg Noodles
- 2 Chicken Breasts , about 225 grs each, without the skin
- 1 teaspoon Sea Salt
- ¼ teaspoon freshly ground Black Pepper
- 1 tablespoon EVOO , (Extra Virgin Olive Oil)
- 1 medium Carrot , shredded not julienned
- 2 medium Cucumbers , Peeled and cut lengthwise, deseeded and julienned in matchstick length
- 4 large fresh Scallions , greens included cut lengthwise and cross chopped
- 150 grs Bean Sprouts
- 150 grs Chinese Cabbage , thinly sliced or shredded
- 2 tablespoons Sesame Seeds , toasted
For the Sauce:
- 70 ml Rice Vinegar
- 70 ml Light Soy Sauce
- 30 ml Sesame oil
- 2 tablespoons fresh Ginger , grated
- 2 tablespoons Pickled Ginger
- 2 cloves Garlic , minced
- 1 teaspoon Chili flakes , crushed
- 2 tablespoons Honey
- 2 tablespoons Peanut Butter
Instructions
- Put all sauce ingredients in a blender and blend until smooth.
- Turn the oven on to 180 degrees C, air-circulation middle position.
- Place the chicken breasts in an oven proof dish, drizzle with the oil, season with a pinch of salt and pepper and cook for 35 minutes. Take out of the oven, allow to cool and dice the chicken fillet in small cubes.
- In a medium pot on high bring water to boil, add the salt and cook the noodles al-dente with guidance from the package instructions. Immediately strain the noodles and rinse them under cold running water. To prevent sticking. Place in a bowl.
- In the bowl of the noodles and the chicken cubes add the vegetables, half the sesame seeds, the dressing and toss well. Garnish with rest of the sesame seeds and serve.
WAYNE A NAPONELLI
says:This recipe is nothing like Chin Chin’s Main Mein noodle salad. I used to work at the Brentwood location back in college and have the actual recipe because I am obsessed with this salad. I would be happy to share it with you.
admin
says:Hi, I would be more than glad if you could share it with me. Thx in advance.
Debbie
says:Hi, I used to live in Brentwood and virtually lived at that Chin Chins, I have emailed them numerous times asking for the recipe but they have never replied, so if you do have the recipe, please share somewhere and let me know where – thanks in advance Debbie
deidre
says:please share your recipe for chin chin noodles…………..I love them but no longer live in LA….
Thanks:)
admin
says:Hi, definetely not the same but reminiscent! https://frixospersonalchefing.com/2018/03/25/chin-chin-noodles-salad/
Michael Katz
says:My changes to simplify and make vegan:
– spaghetti (1 pound) instead of egg noodles
– fried tofu instead of chicken
– skip beansprouts
– regular cabbage instead of Chinese cabbage
– red wine vinegar instead of rice vinegar, and only 35 ml instead of 70
– regular soy sauce instead of light soy sauce
– skip pickled ginger
– double the peanut butter
admin
says:Oh yes you can!