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Recipe Name: Asian Noodle Salad With Chicken And Plums* Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 4

1/4 Cup(s) Low-sodium chicken broth
3 Tablespoon(s) Low-sodium soy sauce
2 Tablespoon(s) Sesame oil, cold pressed or
2 Tablespoon(s) Hoisin sauce
3 Garlic clove, minced
1 Tablespoon(s) Minced fresh gingerroot
2 Teaspoon(s) Dark sesame oil
1 Teaspoon(s) Sugar
1 Teaspoon(s) Red pepper flakes, or less
Salt, optional
Freshly ground pepper
8 Ounce(s) Poached chicken breast meat
or less
4 Ripe firm red plums, pitted
and cut into chunks
left on
1 Cup(s) Shredded bok choy or
substitute a combination
napa and spinach leaves
4 Green onions, sliced
8 Ounce(s) Angel hair pasta, broken in
1 Tablespoon(s) Toasted sesame seeds
Crisp chow mein noodles
optional garnish
2 Mon by Pat and Bob Hanneman"
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. Makes about 12 tablespoons. Set aside. Shred the chicken into
small bite-sized pieces. Transfer to a large serving bowl. Toss
chicken with 2 tablespoon of the dressing. 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. 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. 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. [Per serving with all the
dressing: Calories 483; Fat 14 (25%cff); Cholesterol 34mg; Sodium
472mg] *Recipe inspired by "Chicken Plum Salad" at / tested ==ORIG:
"Chicken Plum Salad" 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 by: On-line Philladelphia: Cooking - Plums / Kitpath
version Posted to EAT-LF Digest by Pat Hanneman
<> on Oct 05, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 764
Calories From Fat: 317
Total Fat: 35.3g
Cholesterol: 152.2mg
Sodium: 742.5mg
Potassium: 846.1mg
Carbohydrates: 57.8g
Fiber: 2.6g
Sugar: 9.8g
Protein: 51.5g

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