6-oz.Cellophane or Wheat Noodles, cooked, cooled under cold water & well-drained
1T Sesame Seeds, toasted in fry pan
FOR VINAIGRETTE: In medium bowl whisk honey, soy sauce, lime juice, sesame oil, cayenne, ginger and garlic. Whisk in oil until smooth; refrigerate.
In large fry pan over high heat, warm oil until nearly smoking, then add bok choy and season with salt and pepper.
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.
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.
About this recipe:
Chinese Chicken Salad with Ginger Sesame Bok Choy & Cellophane Noodles