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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Japanese noodle with rotisserie chicken meat in a salad. Ingredients:
2 tablespoons unsalted butter |
2 tablespoons sliced almonds |
1/2 lb soba noodles, parboil until al dente |
2 tablespoons soy sauce |
1 1/2 tablespoons rice vinegar |
1 tablespoon dark sesame oil |
1 tablespoon honey |
1 teaspoon chinese dry mustard |
1 teaspoon fresh ginger, ground |
1/2 teaspoon chili paste with garlic |
5 cups napa cabbage, thinly sliced |
1 cup red cabbage, thinly sliced |
2 cups rotisserie-cooked chicken, coarsely chopped |
1/2 cup cilantro leaf |
1 cup mandarin orange segments, drained |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Add almonds; saute 1 minute. Add noodles; saute 3 minutes or until almonds and noodles are toasted. Set aside.
2. Combine soy sauce, vinegar, sesame oil, honey, dry mustard, ginger and chile paste in a large bowl, stirring with a whisk. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.
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