Chinese Chicken Salad with Ginger Sesame Bok Choy & Cellophane Noodles

Tempo di cottura: 1 hour
Porzioni: 6


  • 2t. Macadamia Nut oil
  • 2 Baby Bok Choy heads, chopped into 1" cubes
  • Salt & pepper to taste
  • 1 Carrot, peeled and shredded
  • 1 cup Daikon or seeded cucumber, shredded
  • 2T Cilantro (fresh) chopped
  • 1 Red Bell Pepper, cored, seeded & cut lengthwise into 1/8" thick slices
  • 8-oz. Chicken breast, cooked, boneless, skinless, sliced crosswise into 1/4" thick strips
  • 6-oz.Cellophane or Wheat Noodles, cooked, cooled under cold water & well-drained
  • 1T Sesame Seeds, toasted in fry pan

  1. FOR VINAIGRETTE: In medium bowl whisk honey, soy sauce, lime juice, sesame oil, cayenne, ginger and garlic. Whisk in oil until smooth; refrigerate.
  2. In large fry pan over high heat, warm oil until nearly smoking, then add bok choy and season with salt and pepper.
  3. Cook bok choy, stirring occasionally, until lightly browned, about 2 to 3 minutes, then transfer to a metal baking sheet (it will chill faster on this) and pop in fridge for about 10 minutes.
  4. In large mixing bowl, combine vinaigrette dressing (see separate recipe for this), the carrot, Daikon, cilantro, red pepper, chicken, bok choy and noodles. Toss to mix well and then garnish with sesame seeds.

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