| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Asian |
Stern1 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Thin rice vermicelli or spaghettini 250 g |
| 1 |
lb |
Boneless; skinless chicken |
|
|
; breasts 500 g |
| 2 |
tb |
Hoisin sauce 25 mL |
| 1 |
|
English cucumber; quartered |
|
|
; lengthwise and |
|
|
; thinly sliced 1 |
| 1 |
|
Carrot; grated 1 |
| 1 |
|
Sweet red pepper; thinly sliced 1 |
| 3 |
|
Green onions; thinly sliced 3 |
| 1/2 |
c |
Chopped fresh cilantro or parsley 125 mL |
| 1 |
|
Clove garlic; minced 1 |
| 1 |
ts |
Minced fresh ginger root 5 mL |
| 3 |
tb |
Thai fish sauce or soy sauce 45 mL |
| 3 |
tb |
Granulated sugar 45 mL |
| 3 |
tb |
Lemon juice 45 mL |
| 3 |
tb |
Water 45 mL |
| 1 |
tb |
Sweet and hot Thai sauce; or 1/2 tsp/2 mL hot |
|
|
; chili paste 15 mL |
| 1 |
tb |
Sesame oil 15 mL |
INSTRUCTIONS
LEMON SESAME DRESSING
Place rice noodles in a large bowl and cover with boiling water.
Allow to soak for 15 minutes. Drain and rinse with cold water. Drain
well and place in large serving bowl. (If you are using spaghettini,
cook in boiling water until tender, drain, rinse and place in bowl.)
Meanwhile, coat chicken with hoisin sauce and cook in non-stick
skillet, or bake in preheated 350F/180C oven for 20 to 25 minutes
until just cooked through. Slice thinly.
In bowl, toss together chicken, cucumber, carrot and red pepper.
Place on top of noodles. Sprinkle with green onions and cilantro.
To prepare dressing, whisk together garlic, ginger, fish sauce, sugar,
lemon juice, water, Thai sauce and sesame oil. Drizzle over salad.
Toss gently when serving.
Converted by MC_Buster.
NOTES : This recipe, from "More HeartSmart Cooking With Bonnie
Stern", also tastes great made with lamb or shrimp. Makes 6 servings.
Converted by MM_Buster v2.0l.
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