| 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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