Sunday, April 25, 2010

Working Mom's Recipe of the Week

Chicken Noodle Salad
Serving = 6
Time = 30 min

1 bunch asparagus, trimmed
6 oz soba noodles (buckwheat noodles)
1/4 c rice vinegar
1 T sugar
1 T clam juice
1 c carrots, cut into matchsticks
1 yellow bell pepper, thinly sliced
2 green onions, thinly sliced
1/3 c fresh basil, snipped
4 T hoisin sauce
1 t ground ginger
meat from 1 rotisserie chicken

Steam asparagus until just tender; drain and rinse with cold water. Cook noodles according to package, drain. Mix noodles and asparagus with the next seven ingredients (through fresh basil). Shred chicken meat with two forks and stir in hoisin sauce and ginger. Toss chicken with noodles and veggies.

Notes - I like to make this with pork roast instead of chicken. You can use any color bell peppers or a mix. You can substitute broccoli for the asparagus.

Submitted - Mindy Brooks, adapted from Rachel Ray magazine

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