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

250 Gram(s) Soft Udon noodles
1 Tablespoon(s) Ground ginger
3 Cloves garlic, minced
2 Tablespoon(s) Soy sauce
2 Chicken breast fillets
1 Carrot
1 Tablespoon(s) Olive oil
4 Spring onions
60 Gram(s) Snow peas
60 Gram(s) Red capsicum
2 Tablespoon(s) Sesame seeds
2 Tablespoon(s) Fresh coriander
2 Tablespoon(s) Colonial Spicy Plum Sauce*
3 Tablespoon(s) Rice wine vinegar
3 Tablespoon(s) Mirin
1 Tablespoon(s) Toasted sesame oil
1 Teaspoon(s) Sugar
Place 1 cup of water in a small saucepan and add the soy sauce, ginger
and garlic. When simmering, add the chicken breasts and poach for 5
minutes or until cooked through and tender. (Turning the chicken
halfway through the cooking time ensures even cooking). When cooked,
remove the chicken from the liquid and shred finely. Meanwhile, finely
shred the carrot, spring onions, snow peas and capsicum. Heat a wok
with 1 tablespoon of oil and add the noodles. Toss to heat through
then add the shredded vegetables, sesame seeds and coriander. Add the
plum sauce and toss briefly until shiny, remove from the heat and add
the shredded chicken. Make the dressing by whisking all ingredients in
a jug. To serve, mound the noodle salad on individual plates then
drizzle with dressing. Converted by MC_Buster. Per serving: 381
Calories (kcal); 23g Total Fat; (51% calories from fat); 11g Protein;
39g Carbohydrate; 0mg Cholesterol; 3130mg Sodium Food Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2
Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 1923
Calories From Fat: 468
Total Fat: 53.1g
Cholesterol: 292.4mg
Sodium: 2419.1mg
Potassium: 1962.1mg
Carbohydrates: 232.6g
Fiber: 16.1g
Sugar: 11.3g
Protein: 137.3g

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