Sałatka z makaronem z zupek chińskich i kurczakiem

This recipe for “Sałatka z makaronem z zupek chińskich i kurczakiem” (Chinese Instant Noodle Salad with Chicken) is a fun and creative twist on the classic noodle salad. It’s a quick and easy dish to prepare that combines the crunchy texture of instant noodles with the savory flavors of chicken, making it a perfect dish for any occasion. Whether you’re looking for a light lunch or a delicious side dish, this salad is both satisfying and versatile, with plenty of room to adjust based on your preferences.

Ingredients:

2 packs of Chinese instant noodles (without the seasoning)
2 medium chicken breasts, cooked and shredded
1/2 cup corn kernels (fresh or frozen)
1/2 cup bell peppers, thinly sliced (use a mix of red, yellow, or green)
1/2 cup cucumber, diced
1/4 cup green onions, chopped
1/4 cup roasted peanuts (optional, for crunch)
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar (rice vinegar works best)
1 tablespoon honey or sugar
1 teaspoon chili sauce or crushed chili flakes (optional, for spice)
Salt and pepper to taste
Directions:

Prepare the noodles: Boil the instant noodles according to the package instructions, but skip the seasoning packet. Once cooked, drain the noodles and let them cool down by rinsing with cold water. Set aside.

Cook the chicken: Season the chicken breasts with a pinch of salt and pepper, then grill, bake, or sauté until fully cooked. Once cooked, shred the chicken into bite-sized pieces.

Prepare the vegetables: Thinly slice the bell peppers and chop the cucumber and green onions. If you’re using frozen corn, heat it in the microwave for a minute or two to warm it up.

Make the dressing: In a small bowl, whisk together the soy sauce, sesame oil, vinegar, honey (or sugar), and chili sauce (if using) to create the dressing.

Combine the salad: In a large mixing bowl, combine the cooked noodles, shredded chicken, corn, bell peppers, cucumber, and green onions. Pour the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.

Serve: Transfer the salad to serving bowls and garnish with roasted peanuts if desired. Enjoy immediately or refrigerate for later.

Serving and Storage Tips:

This salad can be served immediately as a refreshing, crunchy meal or stored in the fridge for up to 2 days. The flavors may actually develop more as it sits, making it even tastier the next day.
To keep the salad crisp, store the dressing separately and toss it in just before serving.
If you plan to make this dish in advance, you can also cook the chicken ahead of time and refrigerate it until ready to use.
Variations:

Vegetarian version: Skip the chicken and add tofu for a plant-based alternative.
Extra crunch: For added crunch, throw in some chopped carrots, cabbage, or crispy fried onions.
Tangier flavor: Add a teaspoon of lime juice or use a bit of Dijon mustard in the dressing for a tangier kick.
Spicy version: If you like things spicy, increase the chili sauce or add some chopped fresh chili peppers into the salad.