My Demo on KTLA and Spicy Chicken & Cucumber Cold Noodle Salad Recipe

Thank you Allie Mac Kay for having me on KTLA's Morning Show with you! 



Another great summer drink that not only kids and adults love! 

Old School Sherbert Punch

1 - 2 liter   Gingerale
1 - 64 fl oz Pineapple Juice
1 - gallon   Rainbow Sherbert
                        Ice fill the bowl
                        Mint to garnish

Put everything in a punch bowl.  Make scoops of sherbert and put into the bowl.  I like the big scoops because each person can have a scoop when they ladle the punch into their cups.  Then garnish with a sprig of mint and drink it up!

For the adults who just can't have a punch without some alcohol...add some vodka!  Raspberry vodka would be perfect!

This is such a super easy and fun drink for everyone of all ages!

Next up: Spicy Chicken & Cucumber Cool Noodle Salad


Here's my recipe which I think is a perfect dish to eat on a hot summer day!! 

Spicy Chicken and Cucumber Cold Noodle Salad
Recipe courtesy Doreen Fang

Ingredients:1 pound Chinese noodles (recommended Quon Yick Noodle Co. Brand)
3 cloves garlic, minced
1 teaspoon Sriracha sauce (not afraid of spice - keep adding more!)
1 teaspoon La Yu (hot sesame chili oil), plus extra for drizzling on noodles
1 teaspoon sesame seed oil
2 tablespoons rice wine vinegar
1 teaspoon hoisin sauce
½ cup soy sauce (recommended: Aloha brand)
Fresh cracked black pepper to taste
¼ cup cilantro, finely chopped, plus extra for garnish
¼ cup scallions, finely chopped on the bias, plus extra for garnish
2 large chicken breasts, shredded (you can buy a roasted chicken or boil your own)
½ medium red onion, julienned
2 hot house cucumbers, seeded and julienned (approximately 2” in length)

Instructions
In a large pot of boiling water, add the Chinese noodles. Stir occasionally to make sure the noodles are not sticking to each other and cook until al dente (about 5-6 minutes). Strain into a colander, rinse with cold water, and toss with a drizzle of the extra La Yu (hot sesame chili oil) to keep from sticking.  This can require a lot of the chili oil, so if you don't want to add that much of the chili oil, just re-rinse the noodles under cold water to loosen them up and just let it drain slightly before you add the sauce.

In a large bowl, whisk together the garlic, Sriracha sauce, La Yu, sesame seed oil, rice wine vinegar, hoisin sauce, and soy sauce. Taste for flavor, and add fresh cracked black pepper. Feel free to add more spice or sweetness to this vinaigrette to meet your tastes. Add the cilantro and scallions to the bowl (reserving the extra for garnish), and give it a final taste. Season to taste. Refrigerate for up to an hour to chill and allow the flavors to develop.

In a large bowl, add the noodles, chicken, red onions, and ¾ of the cucumbers. Add enough vinaigrette to cover and toss. Taste and add more vinaigrette accordingly being sure not to over-saturate. You can chill the noodles for an additional hour to make them really cold.  Prior to serving, put remaining cucumbers on top and garnish with the extra cilantro and scallions.

Serves 4