Cold Cellophane Noodles with Chicken

Cold Cellophane Noodles with Chicken

Marinade:

1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon sugar
Two large chicken breasts (about 1 pound total), skinned and boneless
2 ounces cellophane noodles

Dressing:

1 1/2 teaspoons wasabi powder
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/4 pound asparagus, blanched al dente and cut into 2-inch pieces
1 small cucumber, peeled, seeded, and cut into 2-inch batonnettes
2 cups cleaned spinach leaves
2 tablespoons thinly shaved green onions

Make the marinade: Combine the marinade ingredients, mix well, and place
in a non-reactive dish. Place the chicken breast into the marinade,
turning it over to make sure it's coated on both sides. Cover and
refrigerate for 4 hours.

Drop the bean threads into the hot water. Stir and let sit for 10 minutes
or until the noodles are "glassy" and soft. Drain, run under cold water,
and reserve. Make the dressing: In a small bowl, mix together the wasabi
powder, and 1 tablespoon of water. Let sit 5 minutes. Add the rice wine
vinegar, soy sauce, sugar, and sesame oil. Mix well. Thinly slice the
chicken breast. Toss together the noodles, chicken, asparagus, cucumbers,
and the dressing. Place a nest of spinach on a salad plate. Make a small
amount of noodle salad in the center of the spinach. Garnish with green
onions.
Serves 4

Recipe courtesy of Emeril Lagasse
The Essence of Emeril Show, Episode: Alternative Noodles

--
Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/