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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 812 |
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This is one of my favorite salads to serve in the summer. It's so easy to make and very tasty. I got it from my cookbook Taste Without Waist. Ingredients:
vegetable oil(for frying) |
3 ounces cellophane noodles |
6 tbsp rice vinegar |
3 tbsp soy sauce |
2 cloves minced garlic |
1 tbsp horseradish puree |
1/2 tsp died crushed pepper |
3/4 cup peanut oil |
3 tbsp sesame oil |
1 1/2 pounds boneless skinless chicken breast, cut into thin strips |
1 head romaine lettuce, torn in bite-sized pieces |
2 red bell peppers, seeded and cut in strips |
3/4 cup chopped fresh herbs, such as basil, parsley, cilantro, and mint or 1 tbsp dried basil and 1 tbs dried mint. |
Directions:
1. Heat oil in heavy saucepan. Add noodles and fry for 10 seconds until crisp. Do not brown.
2. Remove to paper towels and drain.
3. Whisk vinegar, soy sauce, garlic, horseradish and red pepper in bowl.
4. Slowly add peanut and sesame oils and whisk.
5. In a large skillet heat 1/4 cup of the dressing.
6. Add chicken and saute about 5 minutes.
7. Transfer to a small bowl, cover, and refrigerate until chilled.
8. Combine lettuce, bell peppers, herbs, noodles, and chicken in a large bowl.
9. Toss with desired amount of remaining dressing.
10. Season with freshly ground pepper.
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