I’m a regular at Naru Bento, a Taiwanese take-out place that offers a wide range of healthy, delicious and organic meals. My usual nom consists strictly of Bento A: Minced Pork — hand-cut Neiman Ranch stewed pork over fragrant rice with sides of fresh pickled cucumbers, a green leafy salad and a tea egg. But the other day, I deviated from my norm and ordered the Taiwanese Cold Noodle Salad — egg noodles topped with shredded free range chicken, vegetables, sesame sauce and hot chili oil.
Despite the fact that I added all of the hot chili oil, I now have a new norm and it’s simple to recreate at home. The basic ingredients are listed below, but the option to make this dish Gluten-Free, Vegetarian, Paleo, Nut-Free, etc. to accommodate different palates and dietary restrictions are endless!
Ingredients:
- Noodles (your choice)
- Cucumbers
- Carrots
- Bean Sprouts
- Chicken
- Sesame Seeds
- Hot Chili Oil
- Sesame Dressing (Also available at the salad dressing aisle)
Instructions:
- Prepare noodles as listed on the package and chill for at least 30-45 minutes in the fridge.
- Add desired vegetables, meat, sauces, toppings and toss.
