Asian noodle salad with chicken and plums*

Yield: 4 Servings

Measure Ingredient
¼ cup Low-sodium chicken broth
3 tablespoons Low-sodium soy sauce
2 tablespoons Sesame oil; cold pressed or light
2 tablespoons Hoisin sauce
3 larges Garlic clove; minced
1 tablespoon Minced fresh gingerroot
2 teaspoons Dark sesame oil
1 teaspoon Sugar
1 teaspoon Red pepper flakes; or less
\N \N Salt; optional
\N \N Freshly ground pepper
8 ounces Poached chicken breast meat; or less
4 \N Ripe firm red plums; pitted and cut into chunks, peels left on
1 cup Shredded bok choy or substitute a combination of napa and spinach leaves
4 \N Green onions; sliced
8 ounces Angel hair pasta; broken in half
1 tablespoon Toasted sesame seeds; optional
\N \N Crisp chow mein noodles; optional garnish



For dressing, combine broth, soy sauce, vegetable oil, hoisin sauce, garlic, ginger, sesame oil, sugar, pepper flakes, salt and pepper in blender container. Blend for 1 to 2 minutes or until as smooth as desired.

Makes about 12 tablespoons. Set aside.

Shred the chicken into small bite-sized pieces. Transfer to a large serving bowl. Toss chicken with 2 tablespoon of the dressing.

Prepare the plums, bok choy and green onions. Add to the salad bowl with the chicken. Add 2 to 3 tablespoons of the dressing; toss to coat.

Bring a pot of water to a boil and cook the pasta al dente. Drain, rinse with cold water, and drain well. Add to the salad bowl. Toss to combine, adding a little dressing if needed to moisture.

To serve: If desired, add the rest of the dressing just before serving or offer it as an extra. Transfer the pasta salad to large shallow bowls; sprinkle with sesame seed. Offer crisp low-fat chowmein noodles as an extra.

[Per serving with all the dressing: Calories 483; Fat 14 (25%cff); Cholesterol 34mg; Sodium 472mg] *Recipe inspired by "Chicken Plum Salad" at / tested 10/05/98(Mon) by

Pat and Bob Hanneman (kitpath@...") ==ORIG: "Chicken Plum Salad" REVIEW: The dressing was not as aromatic as expected, but the flavors were full and the after-taste pleasant. We changed the proportions: twice the pasta, half the chicken, half the greens.

Recipe by: On-line Philladelphia: Cooking - Plums / Kitpath version Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 05, 1998, converted by MM_Buster v2.0l.

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