↞ recipe box start page
Category: SALADS
Prep Time: Cook Time: Total Time:
1 (8-ounce) package vermicelli
Sesame-Ginger Dressing (recipe follows)
1 tablespoon peanut oil
1 pound chicken tenders or boneless, skinless chicken breasts
1 cup snow peas
6 large Boston lettuce leaves
2 large, fully ripened, fresh tomatoes (about 1 pound), cut into thin wedges
Toasted sesame seeds (optional)
Instructions:
Cook vermicelli according to package directions; drain. Transfer noodles to a bowl; toss with 1/2 cup Sesame-Ginger Dressing.
In a skillet over medium-high heat, heat oil until hot. Add chicken; cook, turning often until lightly browned and cooked through, about 5 to 7 minutes. Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly; tear or cut chicken into bite-size pieces; return to skillet. Stir remaining dressing into mixture.
To serve: On a large platter, arrange lettuce leaves. Top with noodles, fresh tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired.
Sesame-Ginger Dressing: In a small jar, combine 3 tablespoons sugar with 1/3 cup vinegar, 1/4 cup peanut oil, 3 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon hot red pepper sauce and 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger. Cover tightly; shake well. Makes about 3/4 cup.
Makes 4 to 6 servings.
view more member recipes
Asian Chicken, Tomato and Noodle Salad
Category: SALADS
Prep Time: Cook Time: Total Time:
1 (8-ounce) package vermicelli
Sesame-Ginger Dressing (recipe follows)
1 tablespoon peanut oil
1 pound chicken tenders or boneless, skinless chicken breasts
1 cup snow peas
6 large Boston lettuce leaves
2 large, fully ripened, fresh tomatoes (about 1 pound), cut into thin wedges
Toasted sesame seeds (optional)
Instructions:
Cook vermicelli according to package directions; drain. Transfer noodles to a bowl; toss with 1/2 cup Sesame-Ginger Dressing.
In a skillet over medium-high heat, heat oil until hot. Add chicken; cook, turning often until lightly browned and cooked through, about 5 to 7 minutes. Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly; tear or cut chicken into bite-size pieces; return to skillet. Stir remaining dressing into mixture.
To serve: On a large platter, arrange lettuce leaves. Top with noodles, fresh tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired.
Sesame-Ginger Dressing: In a small jar, combine 3 tablespoons sugar with 1/3 cup vinegar, 1/4 cup peanut oil, 3 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon hot red pepper sauce and 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger. Cover tightly; shake well. Makes about 3/4 cup.
Makes 4 to 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Asian Noodle Salad I
by sgre52160
Dressing: 1/2 cup of rice vinegar 2 tablespoons olive oil 1 teaspoon sesame oil 3 cloves of garlic, finely minced 2 teaspoons soy sauce 2 teaspoons sugar Combine all ingredients thoroughly. L
by sgre52160
Dressing: 1/2 cup of rice vinegar 2 tablespoons olive oil 1 teaspoon sesame oil 3 cloves of garlic, finely minced 2 teaspoons soy sauce 2 teaspoons sugar Combine all ingredients thoroughly. L
Asian Noodle Salad
by sgre52160
Cook 1 (1 lb) pkg frozen baby corn and vegetable blend according to pkg directions; drain. Cook 1/2 lb linguine according to pkg directions. In a bowl, toss vegetable blend, linguine, 1/4 cup diced
by sgre52160
Cook 1 (1 lb) pkg frozen baby corn and vegetable blend according to pkg directions; drain. Cook 1/2 lb linguine according to pkg directions. In a bowl, toss vegetable blend, linguine, 1/4 cup diced
Asian Crispy Noodle Salad
by sgre52160
1/2 medium Chinese cabbage, shredded finely 1 small can water chestnuts, sliced thinly 6 oz. snow peas, sliced thinly 1/3 cup toasted unsalted cashews, chopped coarsely 1 large red bell pepper
by sgre52160
1/2 medium Chinese cabbage, shredded finely 1 small can water chestnuts, sliced thinly 6 oz. snow peas, sliced thinly 1/3 cup toasted unsalted cashews, chopped coarsely 1 large red bell pepper
Asian Noodle Salad - Guy Fieri
by sgre52160
1 (8 oz) pkg soba noodles 1 tsp sesame oil 2 tbsp rice wine vinegar 3 tbsp soy sauce 1 tsp hot chili oil 1 tbsp hoisin sauce 5 tbsp extra virgin olive oil 1 carrot, thinly sliced or juli
by sgre52160
1 (8 oz) pkg soba noodles 1 tsp sesame oil 2 tbsp rice wine vinegar 3 tbsp soy sauce 1 tsp hot chili oil 1 tbsp hoisin sauce 5 tbsp extra virgin olive oil 1 carrot, thinly sliced or juli
Crunchy Asian Noodle Salad
by sgre52160
Dressing: 2 tbsp vegetable or canola oil 2 tbsp reduced-sodium soy sauce 1 1/2 tbsp seasoned rice wine vinegar 1 tsp honey 1/2 tsp freshly grated ginger 1 clove garlic, pressed Salad: 1 (6 o
by sgre52160
Dressing: 2 tbsp vegetable or canola oil 2 tbsp reduced-sodium soy sauce 1 1/2 tbsp seasoned rice wine vinegar 1 tsp honey 1/2 tsp freshly grated ginger 1 clove garlic, pressed Salad: 1 (6 o
view more member recipes
related CDKitchen recipes
Asian Chicken And Noodles
Skillet Pork Chops And Chicken Noodle Soup
Frozen Asian Cabbage Salad
Asian Salad With Sweet And Sour Vinaigrette
Wok-Seared Tuna On Thai Noodles
Crunchy Asian Mock Chicken Salad
Asian Chicken On Noodle Nests
Big Bowl Noodle Soup, Sichuan Style
Chinese Crispy Chicken Noodle Salad
Recipe Quick Jump