Recipe - Cold Cellophane Noodles With Chicken

MARINADE
One fourth cup Soy sauce
2 tablespoon Rice wine vinegar
1 teaspoon Minced garlic
1 teaspoon Minced fresh ginger
1 teaspoon Sesame oil
1 teaspoon Sugar
2 lg Chicken breasts (about 1
pound total),; skinned and
bo
2 ounce Cellophane noodles

DRESSING
1 One half teaspoon Wasabi powder
One fourth cup Rice wine vinegar
1 tablespoon Soy sauce
One half teaspoon Sugar
One half teaspoon Sesame oil
One fourth pound Asparagus, blanched al dente
and; cut into 2inch piec
1 small Cucumber, peeled, seeded,
and; cut into 2inch
batonne
2 cup Cleaned spinach leaves
2 tablespoon Thinly shaved green onions

Make the marinade: Combine the marinade ingredients, mix well, and place in
a nonreactive 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.

Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2235

Posted to MCRecipe Digest V1 #276

Date: Sun, 3 Nov 1996 23:36:45 0500

From: Meg Antczak meginny@frontiernet.net