| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Rice wine vinegar |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Minced fresh ginger |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Sugar |
| 2 |
lg |
Chicken breasts (about 1 pound total),; skinned and bo |
| 2 |
oz |
Cellophane noodles |
| 1 1/2 |
ts |
Wasabi powder |
| 1/4 |
c |
Rice wine vinegar |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
| 1/4 |
lb |
Asparagus, blanched al dente and; cut into 2-inch piec |
| 1 |
sm |
Cucumber, peeled, seeded, and; cut into 2-inch batonne |
| 2 |
c |
Cleaned spinach leaves |
| 2 |
tb |
Thinly shaved green onions |
INSTRUCTIONS
MARINADE
DRESSING
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>
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”