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Chinese salads that go light on the dressing.

Unlike most Western salads, these two Chinese versions use only minimal oil. Their refreshing flavor comes from a generous splash of lean and mellow rice vinegar--and a few zesty seasonings. Look for the Asian ingredients in Asian markets or some supermarkets.

Chinese Hot and Sour Chicken-Noodle Salad

1 whole chicken breast (about 1/4

lb.), split

8 ounces dry linguine

1 tablespoon Sichuan peppercorns or

black peppercorns

3/4 teaspoon crushed dried hot red


3 tablespoons salad oil

1/3 cup rice vinegar or cider vinegar

2 tablespoons soy sauce

1/4 cup chopped fresh cilantro


1 small cucumber, thinly sliced In a 5- to 6-quart pan, bring about 3 quarts water a boil. Add chicken, cover, and bring to a boil. Remove from heat and let stand, covered, until meat is white in thickest part (cut to test), about 20 to 25 minutes. Lift our chicken, let cool, and reserve water. Remove and discard skin and bones; tear chicken into bite-size shreds. If made ahead, cover and chill chicken and water until the next day. Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6 to 8 minutes. Drain; immerse in cold water until cool, then drain well again. Remove any debris from Sichuan peppercorns. In a 6- to 8-inch frying pan, toast the peppercorns over medium-low heat until fragrant, about 2 to 3 minutes; shake pan often. Pour peppercorns into a blender and whirl until they finely ground. Add chilies and oil to pan; cook over low heat until chilies just begin to brown, about 3 minutes. Let cool and add ground Sichuan pepper, vinegar, soy sauce, and cilantro. On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken. Pour dressing evenly over salad and mix to blend. Makes 4 to 6 servings. Per serving: 277 cal.; 15 g protein; 9.8 g fat; 31 g carbo; 371 mg sodium; 30 mg chol.

Cellophane Noodles with Sesame Dressing

6 ounces dry bean threads

(cellophane noodles)

1/2 ounce (1/2 cup) dried lily buds

(optional; also called golden

needles or tiger lily buds)

2 large (8 oz. total) carrots, shredded

4 green onions, ends trimmed, cut

into thin shreds

2 tablespoons sesame seed

3 tablespoons salad oil

1/2 cup rice vinegar or cider vinegar

2 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon minced fresh ginger

Salt In a 5- to 6-quart pan, bring about 3 quarts water to a boil. Add bean threads. Remove from heat. Stir to separate noodles. Add lily buds; let stand until noodles are soft and pliable, 10 to 15 minutes. Lift out lily buds. Remove and discard hard tips from lily buds; cut into 3-inch lengths. Drain noodles well. If desired, cut noodles to shorter lengths. In a large bowl, combine noodles, lily buds, carrots, and green onion. Cover and chill until cord, about 1 hour or until the next day. Drain again, if needed. In a 6- to 8-inch frying pan over medium heat, combine sesame seed and oil. Shake pan often until seeds are golden, 3 to 5 minutes. Let cool. Add vinegar, soy sauce, sugar, and ginger. Pour over noodles and mix to blend. Add salt to taste. Makes 6 servings. Per serving: 215 cal; 1.5 g protein; 8.4 g fat; 34 g carbo; 357 mg sodium; 0 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1990
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