Discussion Boards
Chicken Noodle Salad (China)
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An excellent combination of shapes and sizes with a
light vinaigrette dressing. Wonderful sesame oil finish.
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Boneless, skinless chicken breast halves (about 2)
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1/2 lb.
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225 g
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Water, to cover
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VINAIGRETTE DRESSING
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White vinegar
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2 tbsp.
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30 mL
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Granulated sugar
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3 tsp.
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50 mL
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Sesame (or cooking) oil
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1 tsp.
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5 mL
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Dry mustard
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1/4 tsp.
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1 mL
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Soy sauce
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1 tbsp.
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15 mL
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Onion powder
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1/4 tsp.
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1 mL
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Cooking oil
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1/2 tsp.
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2 mL
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Large egg, fork-beaten
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1
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1
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Fresh bean sprouts
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2 cups
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500 mL
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Thinly sliced romaine lettuce
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2 cups
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500 mL
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Sesame seeds, toasted
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2 tbsp.
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30 mL
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Chow mein noodles
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1 cup
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250 mL
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Green onions, chopped
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2
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2
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Chow mein noodles, for garnish
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1/2 cup
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125 mL
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Cook chicken in water in large saucepan for about 18 minutes until no pink remains and juices run clear. Drain. Cool. Cut into strips. Chill until ready to assemble salad.
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Vinaigrette Dressing: Combine first 6 ingredients in small bowl. Stir until sugar is dissolved. Makes 1/4 cup (60 mL) dressing.
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Heat cooking oil in frying pan on medium. Add egg. Cover. Cook until set. Turn out onto cutting surface. Cool. Cut into thin strips. Cut strips into 2 inch (5 cm) lengths. Chill until ready to assemble salad.
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Combine bean sprouts, lettuce and sesame seeds in large bowl. Add first amount of chow mein noodles and green onion. Toss to mix. Add chicken and dressing. Toss until well coated. Turn into serving bowl.
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Top with egg strips and second amount of chow mein noodles. Makes 5 1/2 cups (1.4 L).
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1 cup (250 mL):
182 Calories; 7.3 g Total Fat; 245 mg Sodium; 14 g Protein; 17 g Carbohydrate; 2 g Dietary Fiber
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Reprinted from Asian Cooking© Company's Coming Publishing Limited
www.companyscoming.com
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