| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Asian |
Salads/dres, Chicken, Poultry, Artchokes |
4 |
servings |
INGREDIENTS
|
|
Salt; as needed |
| 8 |
oz |
Angel hair pasta or capellini |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Sesame oil |
| 1 |
|
Garlic clove; minced |
| 1/4 |
c |
Rice or white wine vinegar |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Dried red pepper flakes |
| 2 |
tb |
Nuoc nam; bottled Vietnamese fish sauce, (optional) |
| 3/4 |
lb |
Boneless smoked chicken or turkey breast; – (to 1 lb) |
| 1/2 |
sm |
Head Napa or Chinese cabbage; cored |
| 2 |
|
Carrots; peeled |
| 1/2 |
c |
Packed washed basil leaves |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Meanwhile, combine the
vegetable and sesame oils, garlic, rice vinegar, sugar, pepper flakes
and optional Nuoc mam. Remove the skin and fat from the chicken and
cut it into thin vertical strips, then across the strips into thin
shreds and add them to the mixing bowl. Add the pasta to the boiling
water and cook until it is tender but still firm to the bite, about 3
to 4 minutes. Drain the pasta and rinse it under cold water to cool
it completely. Drain the pasta again, pat it dry and add it to the
mixing bowl. Finely shred the cabbage and grate or finely chop the
carrots. Roll the basil leaves up into tight cylinders and cut across
them to create fine shreds and add them to the mixing bowl. Toss the
salad with the dressing and adjust the seasoning if necessary. This
recipe yields 4 servings.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6768 broadcast 12-15-1997)
Recipe by: Michele Urvater
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