Helpful Hints:
- White vinegar diluted with a little water can be used instead of rice vinegar.
- Any variety of cooked chicken strips, pieces, roasted or rotisserie can be used.
- Regular sesame oil or canola oil can be used instead of toasted sesame oil.
- Any sliced mushrooms can be used instead of shiitake.
- Minced garlic can be found in jars in the produce section of the market.
- Walnuts can be used instead of cashew nuts.
- A quick way to slice scallions is to snip them with a scissors.
Chinese Salad With Asian Dressing
Yield 2 servings. Recipe by Linda Gassenheimer
2 teaspoons low-sodium soy sauce
3 tablespoons Chinese rice vinegar
1 tablespoon toasted sesame oil (divided use)
1/4 pound steamed or dried Chinese noodles (about 1/2 cup)
3/4 pound boneless, skinless chicken breast cut into 1/2-inch pieces
3 teaspoons minced garlic
1 red bell pepper, sliced (about 11/2 cups)
1 cup sliced shiitake or portobello mushrooms
Salt and freshly ground black pepper
Washed, ready-to-eat Romaine lettuce (about 3 cups)
2 scallions, sliced (about 1/3 cup)
2 tablespoons unsalted cashew nuts
Place a medium saucepan filled with water on to boil over high heat. Mix the soy sauce, vinegar and 1/2 tablespoon sesame oil together. When water comes to a boil, add the noodles. Boil 2 minutes and drain in a colander. Run cold water through them. Set aside. Heat the remaining 1/2 tablespoon sesame oil in a wok or nonstick skillet over high heat and add the chicken and stir-fry 2 minutes. Add garlic, red pepper and mushrooms. Stir-fry 2 minutes. Add the soy sauce mixture and stir-fry 1 minute. Remove wok from the heat and add the noodles. Add salt and pepper to taste and the sauce. Toss well. Divide lettuce leaves between 2 dinner plates. Spoon noodle and meat mixture over lettuce. Sprinkle sliced scallion and cashews on top.
