Oriental Noodle Salad With Chicken and Plums
Food 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
Recipe 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.
Recipe source: Foodista recipe
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