Cold Cellophane Noodles With Chicken

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Import, New, Text	1	Servings

INGREDIENTS

1/4	c	Soy sauce
2	T	Rice wine vinegar
1	t	Minced garlic
1	t	Minced fresh ginger
1	t	Sesame oil
1	t	Sugar
2		Chicken breasts, about 1
		pound total skinned
		and
		bo
2	oz	Cellophane noodles
1 1/2	t	Wasabi powder
1/4	c	Rice wine vinegar
1	T	Soy sauce
1/2	t	Sugar
1/2	t	Sesame oil
1/4	lb	Asparagus, blanched al dente
		and cut into 2-inch piec
1		Cucumber, peeled seeded
		and cut into 2-inch
		batonne
2	c	Cleaned spinach leaves
2	T	Thinly shaved green onions

INSTRUCTIONS

Make the marinade: Combine the marinade ingredients, mix well, and
place in a non-reactive dish. Place the chicken breast into the
marinade, turning it over to make sure it's coated on both sides.
Cover and refrigerate for 4 hours.  Drop the bean threads into the hot
water. Stir and let sit for 10  minutes or until the noodles are
"glassy" and soft. Drain, run under  cold water, and reserve. Make the
dressing: In a small bowl, mix  together the wasabi powder, and 1
tablespoon of water. Let sit 5  minutes. Add the rice wine vinegar, soy
sauce, sugar, and sesame oil.  Mix well.  Thinly slice the chicken
breast. Toss together the noodles, chicken,  asparagus, cucumbers, and
the dressing. Place a nest of spinach on a  salad plate. Make a small
amount of noodle salad in the center of the  spinach. Garnish with
green onions.  Yield: 4 serving Recipe By     :ESSENCE OF EMERIL SHOW
#EE2235  Posted to MC-Recipe Digest V1 #276  Date: Sun, 3 Nov 1996
23:36:45 -0500  From: Meg Antczak <meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 719 Calories From Fat: 64 Total Fat: 7.2g Cholesterol: 0mg Sodium: 2719.1mg Potassium: 1151.6mg Carbohydrates: 193.2g Fiber: 3.4g Sugar: 61.9g Protein: 6.2g