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Ингредиенты
- 1/4 c. low-sodium chicken broth
- 3 Tbsp. low-sodium soy sauce
- 2 Tbsp. sesame oil, cool pressed or possibly light
- 2 Tbsp. hoisin sauce
- 3 lrg garlic clove chopped
- 1 Tbsp. chopped fresh gingerroot
- 2 tsp dark sesame oil
- 1 tsp sugar
- 1 tsp red pepper flakes or possibly less salt optional freshly grnd pepper
- 8 ounce poached chicken breast meat or possibly less
- 4 x ripe hard red plums pitted and cut into chunks peels left on
- 1 c. shredded bok choy or possibly substitute a combination napa and spinach leaves
- 4 x green onions sliced
- 8 ounce angel hair pasta broken in half
- 1 Tbsp. toasted sesame seeds optional crisp chow mein noodles optional garnish
Инструкции
- For dressing, combine broth, soy sauce, vegetable oil, hoisin sauce, garlic, ginger, sesame oil, sugar, pepper flakes, salt and pepper in blender container. Blend for 1 to 2 min or possibly till as smooth as desired.
- Makes about 12 Tbsp.. Set aside.
- Shred the chicken into small bite-sized pcs. Transfer to a large serving bowl. Toss chicken with 2 Tbsp. of the dressing.
- Prepare the plums, bok choy and green onions. Add in to the salad bowl with the chicken. Add in 2 to 3 Tbsp. of the dressing; toss to coat.
- Bring a pot of water to a boil and cook the pasta al dente. Drain, rinse with cool water, and drain well. Add in to the salad bowl. Toss to combine, adding a little dressing if needed to moisture.
- To serve: If you like, add in the rest of the dressing just before serving or possibly offer it as an extra. Transfer the pasta salad to large shallow bowls; sprinkle with sesame seed. Offer crisp low-fat chowmein noodles as an extra.
- REVIEW: The dressing was not as aromatic as expected, but the flavors were full and the after-taste pleasant. We changed the proportions: twice the pasta, half the chicken, half the greens.
- NOTES : Here today's lunch and Bob "really liked it.
- Liked the fruit. Flavor grew on him." I liked it too. We used about halfthe amount of dressing. I calculated the cals with the full portion. Theseare big portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 138 | 31% |
| Total Fat 15.67g | 20% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.05g | |
| Cholesterol 29mg | 10% |
| Sodium 855mg | 36% |
| Potassium 466mg | 13% |
| Total Carbs 57.29g | 15% |
| Dietary Fiber 3.9g | 13% |
| Sugars 11.7g | 8% |
| Protein 19.47g | 31% |
