Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2.00 large | boneless skinless chicken breasts; (abt 1 lb total) |
| 2.00 ounce | cellophane noodles |
| 1 \N | === marinade === |
| ¼ cup | soy sauce |
| 2.00 tablespoon | rice wine vinegar |
| 1.00 teaspoon | minced garlic |
| 1.00 teaspoon | minced fresh ginger |
| 1.00 teaspoon | sesame oil |
| 1.00 teaspoon | sugar |
| 1 \N | === dressing === |
| 1½ teaspoon | wasabi powder |
| ¼ cup | rice wine vinegar |
| 1.00 tablespoon | soy sauce |
| ½ teaspoon | sugar |
| ½ teaspoon | sesame oil |
| ¼ pounds | asparagus; blanched al dente, |
| 1 \N | ; cut into 2 pieces |
| 1.00 small | cucumber; peeled, seeded, |
| 1 \N | ; cut 2 batonnettes |
| 2.00 cup | cleaned spinach leaves |
| 2.00 tablespoon | thinly shaved green onions |
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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2235 broadcast 07-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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