Post by chief_cook2 on Sept 8, 2003 20:50:29 GMT -6
Ingredients
a.. 2 tablespoons brown sugar
b.. 2 teaspoons soy sauce
c.. 1 tablespoon sesame oil
d.. 1/4 cup vegetable oil
e.. 3 tablespoons rice vinegar
f.. 1 (8 ounce) package dried rice noodles
g.. 1 head iceburg lettuce- rinsed, dried and chopped
h.. 4 boneless chicken breast halves, cooked and shredded
i.. 3 green onions, chopped
j.. 1 tablespoon sesame seeds, toasted
Directions
1 Prepare the dressing 30 minutes ahead of time by
combining the brown sugar, soy sauce, sesame oil, salad oil, and rice
vinegar in a salad dressing carafe.
2 To prepare the Chinese rice noodles, heat a skillet
with a few tablespoons of oil and break off a little bit of the noodles
and add them to the skillet and fry them. They will puff up in the
skillet, so only add a few at a time. As they begin to puff up, remove
and drain them on paper towels. Be sure to cook long enough as the under
cooked noodles will be like eating needles. Once cooked, add them to the
salad mixture.
3 In a large bowl combine the iceberg lettuce, cooked and
shredded chicken, green onions and toasted sesame seeds. Let chill about
10 minutes, and just before serving add the cooked rice noodles. Serve
in salad bowls and offer the dressing in a pourable container so your
family can add as much dressing as they want. You can also pour the
dressing over the top of the salad, toss, and serve immediately.
Makes 6 servings
a.. 2 tablespoons brown sugar
b.. 2 teaspoons soy sauce
c.. 1 tablespoon sesame oil
d.. 1/4 cup vegetable oil
e.. 3 tablespoons rice vinegar
f.. 1 (8 ounce) package dried rice noodles
g.. 1 head iceburg lettuce- rinsed, dried and chopped
h.. 4 boneless chicken breast halves, cooked and shredded
i.. 3 green onions, chopped
j.. 1 tablespoon sesame seeds, toasted
Directions
1 Prepare the dressing 30 minutes ahead of time by
combining the brown sugar, soy sauce, sesame oil, salad oil, and rice
vinegar in a salad dressing carafe.
2 To prepare the Chinese rice noodles, heat a skillet
with a few tablespoons of oil and break off a little bit of the noodles
and add them to the skillet and fry them. They will puff up in the
skillet, so only add a few at a time. As they begin to puff up, remove
and drain them on paper towels. Be sure to cook long enough as the under
cooked noodles will be like eating needles. Once cooked, add them to the
salad mixture.
3 In a large bowl combine the iceberg lettuce, cooked and
shredded chicken, green onions and toasted sesame seeds. Let chill about
10 minutes, and just before serving add the cooked rice noodles. Serve
in salad bowls and offer the dressing in a pourable container so your
family can add as much dressing as they want. You can also pour the
dressing over the top of the salad, toss, and serve immediately.
Makes 6 servings