Oriental Noodle Salad With Chicken and Plums


3 tablespoons Low-sodium soy sauce
2 tablespoons Sesame oil, cold pressed or light
2 tablespoons Hoisin sauce
3 lrg Garlic clove, minced
1 tablespoon Minced fresh gingerroot
2 teaspoons Dark sesame oil
1 teaspoon Sugar
1 teaspoon Red pepper flakes, or less
Salt, optional
Freshly ground pepper
8 ounces Poached chicken breast meat, or less
4 Ripe firm red plums, pitted and cut into chunks, peels left on
1 cup Shredded bok choy or substitute a combination o
4 Green onions, sliced
8 ounces Angel hair pasta, broken in half
1 tablespoon Toasted sesame seeds, optional


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.
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.




4.0 servings


Friday, December 10, 2010 - 1:02am


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