Oriental Noodle Salad With Chicken and Plums
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/4 cup Low-sodium chicken broth
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
Crisp chow mein 





Preparation

1 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. 2 Makes about 12 tablespoons. Set aside. 3 Shred the chicken into small bite-sized pieces. Transfer to a large serving bowl. Toss chicken with 2 tablespoon of the dressing. 4 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. 5 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. 6 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. 7 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. 


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Preparation

 1  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.  2  Makes about 12 tablespoons. Set aside.  3  Shred the chicken into small bite-sized pieces. Transfer to a large serving bowl. Toss chicken with 2 tablespoon of the dressing.  4  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.  5  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.  6  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.  7  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.