Asian Cooking is now back by popular demand. Filled with recipes for soups, salads, appetizers, main courses, sides, sauces, condiments and desserts—each boasting unique flavours, brilliant colours and pleasing textures. Glossaries of ingredients, cooking equipment, and regional Asian flavours will assist you along the way.
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Chicken Noodle Salad print friendly version
|An excellent combination of shapes and sizes with a light vinaigrette dressing. Wonderful sesame oil finish.|
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.
Vinaigrette Dressing: Combine first 6 ingredients in small bowl. Stir until sugar is dissolved. Makes 1/4 cup (60 mL) dressing.
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.
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.
Top with egg strips and second amount of chow mein noodles. Makes 5 1/2 cups (1.4 L).
|1 cup (250 mL): 182 Calories; 7.3 g Total Fat; 245 mg Sodium; 14 g Protein; 17 g Carbohydrate; 2 g Dietary Fiber|
|Reprinted from Asian Cooking © Company's Coming Publishing Limited|