| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Cklive09 | 1 | servings |
INGREDIENTS
| 1 1/2 | c | Crispy chow mein noodles |
| 3 | c | Shredded cooked chicken |
| 1 | bn | Scallions; cut into 1-inch |
| ; pieces | ||
| 1/4 | c | Dry-roasted unsalted cashew nuts |
| 1 | c | Minced fresh coriander |
| 1 | Red bell pepper; cut into julienne | |
| ; strips | ||
| 1/2 | ts | Dry mustard; dissolved in 1/2 |
| ; teaspoon water | ||
| 1 | tb | Soy sauce |
| 3 | tb | Rice wine vinegar |
| 2 | tb | Hoisin sauce |
| 1 | ts | Ground allspice; or to taste |
| 1 | ts | Sugar |
| 2 | tb | Oriental sesame oil |
| 1/4 | c | Corn oil |
| 1/2 | Head lettuce; shredded | |
| 1 | bn | Soybean sprouts |
INSTRUCTIONS
FOR THE DRESSING In a large bowl combine half of the crispy noodles, chicken, scallions, cashew nuts, corriander and the bell pepper. Make the dressing: In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hoisin sauce, allspice, sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Toss the chicken salad with enough dressing to coat and mound it on a platter lined with the lettuce, and top with the sprouts and remaining crispy noodles. Yield: 8 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9156 Converted by MM_Buster v2.0l.
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