Name: Asian Noodle Salad with Chicken and Plums*
Ingredients: 1/4 c Low-sodium chicken broth; 3 tb Low-sodium soy sauce; 2 tb Sesame oil; cold pressed or light; 2 tb Hoisin sauce; 3 lg Garlic clove; minced; 1 tb Minced fresh gingerroot; 2 ts Dark sesame oil; 1 ts Sugar; 1 ts Red pepper flakes; or less; Salt; optional; Freshly ground pepper; 8 oz Poached chicken breast meat; or less; 4 Ripe firm red plums; pitted and cut into chunks, peels left on; 1 c Shredded bok choy or substitute a combination of napa and spinach leaves; 4 Green onions; sliced; 8 oz Angel hair pasta; broken in half; 1 tb Toasted sesame seeds; optional; Crisp chow mein noodles; optional garnish

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Grains	Asian	Fruit, Pasta, Salads, Chicken	4	Servings

INGREDIENTS

1/4	c	Low-sodium chicken broth
3	tb	Low-sodium soy sauce
2	tb	Sesame oil; cold pressed or light
2	tb	Hoisin sauce
3	lg	Garlic clove; minced
1	tb	Minced fresh gingerroot
2	ts	Dark sesame oil
1	ts	Sugar
1	ts	Red pepper flakes; or less
		Salt; optional
		Freshly ground pepper
8	oz	Poached chicken breast meat; or less
4		Ripe firm red plums; pitted and cut into chunks, peels left on
1	c	Shredded bok choy or substitute a combination of napa and spinach leaves
4		Green onions; sliced
8	oz	Angel hair pasta; broken in half
1	tb	Toasted sesame seeds; optional
		Crisp chow mein noodles; optional garnish

INSTRUCTIONS

DRESSING
SALAD
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
http://cooking.phillynews.com/genuardis1110.html / tested 10/05/98(Mon) by
Pat and Bob Hanneman (kitpath@earthlink.net") ==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 <kitpath@earthlink.net> on Oct 05,
1998, converted by MM_Buster v2.0l.

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