Yield: 6 Servings
|1||Napa cabbage, chopped|
|1 bunch||Scallion, chopped|
|2½ ounce||Sesame seeds|
|2 packs||Chinese noodles broken small|
|2 tablespoons||Soy sauce|
|¾ cup||Rice wine vinegar|
This salad is prepared in three steps, the ingredients are listed for each step. Step 1. 1 med. head of nappa cabbage, 1 bunch of green onions. Rinse cabbage, slice and chop onions and cabbage. Combine these two ingredients in a large bowl and chill until you are ready to prepare the rest of the salad.
Step 2. 2½ ounces of sesame seeds, 1 pack of sliced almonds (small), 2 packages of Oodles of Noodle Soup), 2 cloves of garlic (or more if you want), oil. Bread noodles into tiny pieces while still in the bags, remove the seasoning pack and throw away. Saute the broken noodles, sesame seeds, and garlic in oil until lightly browned. Add salt and pepper. Store in the refrigerator.
Step 3. 2 Tablespoons soy sauce, ¾ cup rice wine vinegar, ½ cup sugar, ¼ cup oil. Combine and boil for no more than one minute. Sotre in refrigerator. Just before serving combine all sections and toss gently. I love mandarin oranges added. You may also add cooked chicken.
Notes: The name says it all, a sensational "Chinese Chicken Salad" with or without the Chicken. Truly awesome! Per serving: 343 Calories; 21g Fat (51% calories from fat); 8g Protein; 37g Carbohydrate; 0mg Cholesterol; 434mg Sodium Recipe By: Ron Chiapotta
Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 21:31:48 +0100 From: tpogue@... (terry pogue)