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Healthy Bean Thread Noodle Salad

Chicken Salad with Bean Thread Noodles (Serves 6)

Chinese Cuisine Made Simple, Chef Dorothy Huang
Chinese Cuisine Made Simple, Chef Dorothy Huang
1 pound boneless chicken breast 2 tablespoons oyster sauce
¼ teaspoon salt 1/8 teaspoon freshly ground pepper
4 ounces dried cellophane noodles  

Salad dressing:

1 teaspoon minced garlic 1 tablespoon sugar
1 tablespoon soy sauce 2 tablespoons oyster sauce
2 tablespoons sesame oil 4 tablespoons rice vinegar

Salad:

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.

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