Asian Noodle Salad with Chicken and Plums*
- ----------------------------------DRESSING----------------------------------
- 1/4 c Low-sodium chicken broth
- 3 tb Low-sodium soy sauce
- 2 tb Sesame oil; cold pressed or
- -light
- 2 tb Hoisin sauce
- 3 lg Garlic clove; minced
- 1 tb Minced fresh gingerroot
- 2 ts Dark sesame oil
- 1 ts Sugar
- 1 ts Red pepper flakes; or less
- Salt; optional
- Freshly ground pepper
-----------------------------------SALAD-----------------------------------
8 oz Poached chicken breast meat;
-or less
4 Ripe firm red plums; pitted
-and cut into chunks, peels
-left on
1 c Shredded bok choy or
-substitute a combination of
-napa and spinach leaves
4 Green onions; sliced
8 oz Angel hair pasta; broken in
-half
1 tb Toasted sesame seeds;
-optional
Crisp chow mein noodles;
-optional garnish
For dressing, combine broth, soy sauce, vegetable oil, hoisin sauce,
garlic, ginger, sesame oil, sugar, pepper flakes, salt and pepper in
blender container. Blend for 1 to 2 minutes or until as smooth as desired.
Makes about 12 tablespoons. Set aside.
Shred the chicken into small bite-sized pieces. Transfer to a large serving
bowl. Toss chicken with 2 tablespoon of the dressing.
Prepare the plums, bok choy and green onions. Add to the salad bowl with
the chicken. Add 2 to 3 tablespoons of the dressing; toss to coat.
Bring a pot of water to a boil and cook the pasta al dente. Drain, rinse
with cold water, and drain well. Add to the salad bowl. Toss to combine,
adding a little dressing if needed to moisture.
To serve: If desired, add the rest of the dressing just before serving or
offer it as an extra. Transfer the pasta salad to large shallow bowls;
sprinkle with sesame seed. Offer crisp low-fat chowmein noodles as an
extra.
[Per serving with all the dressing: Calories 483; Fat 14 (25%cff);
Cholesterol 34mg; Sodium 472mg]
*Recipe inspired by "Chicken Plum Salad" at
http://cooking.phillynews.com/genuardis1110.html / tested 10/05/98(Mon) by
Pat and Bob Hanneman (kitpath@earthlink.net") ==ORIG: "Chicken Plum Salad"
REVIEW: The dressing was not as aromatic as expected, but the flavors were
full and the after-taste pleasant. We changed the proportions: twice the
pasta, half the chicken, half the greens.
Recipe by: On-line Philladelphia: Cooking - Plums / Kitpath version
Posted to EAT-LF Digest by Pat Hanneman on Oct 05,
1998, converted by MM_Buster v2.0l.
8 oz Poached chicken breast meat;
-or less
4 Ripe firm red plums; pitted
-and cut into chunks, peels
-left on
1 c Shredded bok choy or
-substitute a combination of
-napa and spinach leaves
4 Green onions; sliced
8 oz Angel hair pasta; broken in
-half
1 tb Toasted sesame seeds;
-optional
Crisp chow mein noodles;
-optional garnish
For dressing, combine broth, soy sauce, vegetable oil, hoisin sauce,
garlic, ginger, sesame oil, sugar, pepper flakes, salt and pepper in
blender container. Blend for 1 to 2 minutes or until as smooth as desired.
Makes about 12 tablespoons. Set aside.
Shred the chicken into small bite-sized pieces. Transfer to a large serving
bowl. Toss chicken with 2 tablespoon of the dressing.
Prepare the plums, bok choy and green onions. Add to the salad bowl with
the chicken. Add 2 to 3 tablespoons of the dressing; toss to coat.
Bring a pot of water to a boil and cook the pasta al dente. Drain, rinse
with cold water, and drain well. Add to the salad bowl. Toss to combine,
adding a little dressing if needed to moisture.
To serve: If desired, add the rest of the dressing just before serving or
offer it as an extra. Transfer the pasta salad to large shallow bowls;
sprinkle with sesame seed. Offer crisp low-fat chowmein noodles as an
extra.
[Per serving with all the dressing: Calories 483; Fat 14 (25%cff);
Cholesterol 34mg; Sodium 472mg]
*Recipe inspired by "Chicken Plum Salad" at
http://cooking.phillynews.com/genuardis1110.html / tested 10/05/98(Mon) by
Pat and Bob Hanneman (kitpath@earthlink.net") ==ORIG: "Chicken Plum Salad"
REVIEW: The dressing was not as aromatic as expected, but the flavors were
full and the after-taste pleasant. We changed the proportions: twice the
pasta, half the chicken, half the greens.
Recipe by: On-line Philladelphia: Cooking - Plums / Kitpath version
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
