Chicken--Cellophane Noodle Salad With Pe
Source of Recipe
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Recipe Introduction
6 servings
List of Ingredients
3 chicken breasts (grilled and shredded)
1 cup carrot (cut into matchsticks)
4 ozs bean threads (uncooked)
1 cup bok choy (shredded)
1 cup bean sprouts
12 cup green onion (sliced thin)
12 cup snow peas (cut in half)
12 cup red pepper (sliced thin)
2 tbsps cilantro (chopped)
3 tbsps peanuts (chopped)
6 butter lettuce (leaves)
14 cup water
14 cup soy sauce
2 tbsps chunky peanut butter
2 tbsps brown sugar (packed)
2 tbsps rice vinegar
1 tbsp ginger (grated)
1 tbsp canola oil
12 tsp crushed red pepper (flakes)
14 tsp five-spice powder
2 large garlic cloves (minced) Recipe
1 To prepare salad dressing, combine water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and minced garlic in a medium bowl-whisk well to combine.
2 Set aside.
3 In a large saucepan bring 3 cups water to a boil over high heat.
4 Add the carrot sticks and cellophane (bean thread) noodles.
5 Cook for 1 minute, drain.
6 Place noodle mixture in a large mixing bowl.
7 Add the chicken, bok choy, bean sprouts, green onions, snow peas, red pepper slices and cilantro.
8 Toss well.
9 Place one lettuce leaf on each plate.
10 Top with 1 cup of noodle/chicken mixture.
11 Sprinkle evenly with chopped peanuts and serve.
12 Serves 6.
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