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Ingredients
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2
cups cooked chicken, cut in long slivers or bite-size chunks
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4
1/2 tsp. sesame oil, divided
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2
packages (3.75 oz.) bean thread (“sai fun” or mung bean)
noodles, broken or cut into thirds boiling
water
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6
Tbsp. reduced-sodium soy sauce
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6
Tbsp. rice vinegar
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3
Tbsp. Chinese oyster sauce
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1
Tbsp. chili garlic sauce
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1
Tbsp. sugar
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6-8
leaves leafy green lettuce, depending on size, for garnish.
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2
medium cucumbers, peeled, seeded, halved crosswise and lengthwise,
then into quarters
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2
medium tomatoes, cut into eighths, in wedges
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1
can (14-oz.) baby corn, rinsed and drained
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1
can or jar (14 oz.) hearts of palm, rinsed, drained and halved
lengthwise and crosswise
Directions
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Place
chicken in medium bowl. Sprinkle with 1 1/2 tsp. sesame oil, tossing
to blend. Set aside.
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Place
bean thread noodles and 1 tsp. sesame oil in large pan. Pour in
enough boiling water to cover noodles. Cover and let sit 5-8 minutes
or until noodles are tender. Immediately drain and set aside.
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Meanwhile,
make dressing by placing soy sauce, vinegar, Chinese oyster sauce,
chili garlic sauce, sugar and remaining oil in a blender and mixing
at high speed until well blended. Transfer to serving pitcher.
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Arrange
lettuce leaves on large plate or serving platter to cover surface.
Place drained noodles in center. Arrange chicken, cucumbers,
tomatoes, corn and hearts of palm around noodles, alternating light
and dark items. Lightly drizzle a small amount of dressing over
salad ingredients.
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Serve
salad with remaining dressing.
Makes 1 1/8
cups dressing and 16 cups salad.
Nutritional Information
(Per
1-cup serving of salad)
(Per 1
tablespoon dressing)
Green curry paste (a blend of green
chilies, garlic, onion, and spices) adds a bold, sparkling flavor to
this tropical salad. If curry paste is not available, an Asian-style
chili paste or Hoisin sauce can be substituted.
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