Oriental Noodle Salad With Chicken and Plums
Total Steps
6
Ingredients
18
Tools Needed
4
Ingredients
- crisp chow mein noodles(optional)
- 1 tablespoon toasted sesame seeds(optional)
- 8 ounce angel hair pasta, broken in half
- 4 green onions, sliced
- 1 cup shredded bok choy or napa and spinach leaves
- 4 ripe firm red plums, pitted and cut into chunks, peels left on
- 8 ounce poached chicken breast meat(optional)
- freshly ground pepper
- salt(optional)
- 1 teaspoon red pepper flakes(optional)
- 1 teaspoon sugar
- 2 teaspoons dark sesame oil
- 1 tablespoon minced fresh gingerroot
- 3 large cloves garlic, minced
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil (cold pressed or light)
- 3 tablespoons low-sodium soy sauce
- 1/4 cup low-sodium chicken broth
Instructions
Step 1
For the dressing, combine low-sodium chicken broth, low-sodium soy sauce, sesame oil (cold pressed or light), hoisin sauce, minced garlic, minced fresh gingerroot, dark sesame oil, sugar, red pepper flakes, salt, and freshly ground pepper in a blender. Blend for 1 to 2 minutes or until as smooth as desired.
Step 2
Set aside the dressing.
Step 3
Shred the chicken into small bite-sized pieces. Transfer to a large salad bowl. Toss chicken with 2 tablespoons of the dressing.
Step 4
Prepare the plums, bok choy, and green onions. Add them to the salad bowl with the chicken. Add 2 to 3 tablespoons of the dressing; toss to coat.
Step 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 for moisture.
Step 6
If desired, add the rest of the dressing just before serving or offer it on the side. Transfer the pasta salad to large shallow bowls; sprinkle with sesame seeds. Offer crisp low-fat chow mein noodles as an extra.