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Recipe Name: Asian Chicken Noodle Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Thin rice vermicelli or
spaghettini 250 g
1 Pound(s) Boneless, skinless chicken
breasts 500 g
2 Tablespoon(s) Hoisin sauce 25 mL
1 English cucumber, quartered
lengthwise and
thinly sliced 1
1 Carrot, grated 1
1 Sweet red pepper, thinly
sliced 1
3 Green onions, thinly sliced
1/2 Cup(s) Chopped fresh cilantro or
parsley 125 mL
1 Clove garlic, minced 1
1 Teaspoon(s) Minced fresh ginger root 5
3 Tablespoon(s) Thai fish sauce or soy sauce
45 mL
3 Tablespoon(s) Granulated sugar 45 mL
3 Tablespoon(s) Lemon juice 45 mL
3 Tablespoon(s) Water 45 mL
1 Tablespoon(s) Sweet and hot Thai sauce, or
1/2 tsp/2 mL hot
chili paste 15 mL
1 Tablespoon(s) Sesame oil 15 mL
Place rice noodles in a large bowl and cover with boiling water. Allow
to soak for 15 minutes. Drain and rinse with cold water. Drain well
and place in large serving bowl. (If you are using spaghettini, cook
in boiling water until tender, drain, rinse and place in bowl.)
Meanwhile, coat chicken with hoisin sauce and cook in non-stick
skillet, or bake in preheated 350F/180C oven for 20 to 25 minutes
until just cooked through. Slice thinly. In bowl, toss together
chicken, cucumber, carrot and red pepper. Place on top of noodles.
Sprinkle with green onions and cilantro. To prepare dressing, whisk
together garlic, ginger, fish sauce, sugar, lemon juice, water, Thai
sauce and sesame oil. Drizzle over salad. Toss gently when serving.
Converted by MC_Buster. NOTES : This recipe, from "More HeartSmart
Cooking With Bonnie Stern", also tastes great made with lamb or
shrimp. Makes 6 servings. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1042
Calories From Fat: 270
Total Fat: 30.1g
Cholesterol: 293.4mg
Sodium: 2236.1mg
Potassium: 1845.7mg
Carbohydrates: 69.2g
Fiber: 4.9g
Sugar: 53.6g
Protein: 119.1g

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