Chicken Salad with Bean Thread Noodles (Serves 6)
|1 pound boneless chicken breast||2 tablespoons oyster sauce|
|¼ teaspoon salt||1/8 teaspoon freshly ground pepper|
|4 ounces dried cellophane noodles|
|1 teaspoon minced garlic||1 tablespoon sugar|
|1 tablespoon soy sauce||2 tablespoons oyster sauce|
|2 tablespoons sesame oil||4 tablespoons rice vinegar|
|2 cups shredded carrot||2 cups shredded cucumber|
|Several sprigs of cilantro||1 tablespoon toasted sesame seeds|
In a mixing bowl, mix chicken with oyster sauce, salt and pepper. Preheat oven to “Broil”. Broil chicken on the upper rack for 5 to 7 minutes on each side, or until golden brown. Slice chicken across the grain 1/8- inch thin slices.
Soak dried cellophane noodles in a pot of hot water for 10 minutes. Drain well. Cut into 3 to 4-inch lengths.
Combine salad dressing ingredients in a jar. Shake well.
In a mixing bowl, toss noodles, carrots, and cucumber with 2/3 of dressing. Transfer to a serving platter. Place chicken slices on noodles. Drizzle the rest of the dressing over. Garnish with sprigs of cilantro. Sprinkle sesame seeds on top. Serve at once.
** Make it vegetarian! Add tofu, mushroom or edamame instead of chicken.