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July 17, 2006

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Comments

Julie

Oooohhhh, my! I am a big fan of sesame noodle salads and that looks fabulous. Just the kind of refreshing salad for a hot day. And you're making me WANT that cookbook.

aria

i know meee too, everything from that cookbook looks so good! the dressing sounds awesome, and w/ cukes and sesame noodles. i could eat a big plate of this right about now! you are officially a woman after my own heart...

Evan

oh my god sher!! this looks absolutely delectable! i've never been a fan of main courses but you make me wanna try this out immediately! and look at the chicken shreds...they must taste very very good! thx for sharing this recipe =)

christine

What an undertaking! And in this heat. Brave, brave woman.
I'm having to get my cooking and blogging ya-ya's right now by reading you and Kalyn and so many other great food bloggers, because, whaaa!, I'm not in my kitchen. But I am in Sonoma at this moment, on a mountain top, in a pool overlooking the valley. So life ain't too bad.
Still, I can't wait to get home to the cool fog and start cooking again. Only a few days to go.

Glenna

That is incredible! I got tired just reading the directions. You really went to a lot of work but it's beautiful. If it tastes even half as good as it looks it must have been wonderful!

Paz

Looks and sounds like the salad was worth all the effort you put into it, no matter how late you started. Thanks for stopping by my blog!

Paz

Shannon

Holy cats, I'm surprised it didn't ask for you to grow the cabbage and make the nooodles yourself! Looks good though!

Mae

Oh, noodles!!! Photos are great - nothing wrong with them at all - they're perfect! I'm drooling right now...

The list of ingredients certainly proved the labour of love involved. You triumphed in the end :)

Oh, and i too, love leftover noodles!

ann

eep!
i would have given up as soon as they asked me to poach the chicken
i am soooooooooo lazy when it comes to cooking chicken
its a sickness ;-)

sher

Julie & Aria,

I do recommend the cookbook (obviously--since I make so many recipes from it). The pictures alone are worth it. There are still lots of recipes I want to try out!


Evan,

The chicken was very nice--the poaching method made it very silky and tender. And once the poaching liquid was prepared it was an easy process. It could easily be done in advance.


Christine,

You live in a very beautiful and cool place. Right now the temperatures are still very hot here in the Central Valley (will hit 106 today) so I'm not in the mood to cook at all!


Glenna & Paz,

Well, I'm glad I made it, even if I was a total bonehead in the way I did it! And right now, some nice cool noodles would be nice, eh?


Shannon,

I'm surprised it didn't say to go out and slaughter the chicken, pluck it, etc. Actually my grandmother actually did that when I was a kid. And she did it really fast. One minute you're playing with a chicken and a few hours later it's been fried up and served to you.


Mae,

Oh yes, I actually enjoyed the left over noodles more than the day before. I think they improved with age.


Ann,

Except for mixing all the ingredients and grating 1/4 cup ginger (have to get a better grater for that), the actual poaching was very simple. And short.

Ivonne

Sher,

I admire your perservence in preparing this salad and I was also happy to see that it's from the Mustards Grill cookbook ... a book that I've consdired buying but haven't (yet).

You have an incredible blog! I'm so glad that you stopped by Cream Puffs in Venice to introduce yourself. I've added you to my bloglines account so that I can keep track of you.

Happy blogging!

gattina

Sher,
after I made a regular stir-fried dish, my kitchen already looked like being bombed; I totally understand how you felt that day! But heck, it looks GREAT! I normally don't care any salad, but your chicken does sound wonderful!

Nerissa

wow! lots of steps but it looks so worth it :D

I'm really going to have to track down that Szechuan pepper. How different is it from regular pepper? *trying to tuck back my ignorance inside my mouth*

Lisa

Oy, I hate it when partway through preparing a dish I realize, I'm too tired! I don't want to do this! It's too much work! -- but it's too late to stop. I sympathize. And I want to try it. Yum. :)

archana

Even though the recipe sounds complicated, i am really tempted to try this one out after looking at the photo. Goooood!!!!

sher

Ivonne,

Thanks for stopping by--your blog is amazing. I do recommend the Mustards Grill cookbook. You should see the picture in it of their Lemon Meringue Pie.


Gattina,

I usually clean up after myself as I cook and have a pretty tidy kitchen--but that was not the case for this recipe. It looked like an explosion had gone off.


Nerissa,

Szechuan pepper is not really pepper, I've been told. But, it has a distinctive taste and is hot--to me at least. It's in a lot of Chinese recipes, so it's a good thing to have in the old spice collection.


Lisa,

LOL!! That's exactly what happened to me. I was half way through it, looked at the clock and thought, "Oh well, I'm in trouble here."


Archana,

Just give yourself enough time--or make some of it beforehand!!! Don't be like me. :)


s'kat

I do a sort of Asian chicken salad that employs a similar method. The first time I made, I couldn't believe how long all that chopping and mincing took!!

I've gotten to the point where I cheat with a pre-roasted chicken, and tend to skip the noodles entirely. It's still very good, but I'm going to give your version a whirl sometime soon.

panasianbiz

I stumbled upon this site as I was doing some online research. These recipes looks scrumptious, but I have to admit the length of the ingredient lists and the number of preparation steps are a bit daunting!

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