Chinese Chicken Salad with Ginger Sesame Bok Choy & Cellophane Noodles

Cliff Cottage Inn - Luxury B&B Suites and Cottages

42 Armstrong St   Heart of Historic Downtown , Eureka Springs, AR 72632-3608 Stati Uniti d'America


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 1 Carrot, peeled and shredded
  • 1 cup Daikon or seeded cucumber, shredded
  • 2T Cilantro (fresh) chopped
  • 8-oz. Chicken breast, cooked, boneless, skinless, sliced crosswise into 1/4" thick strips
  • 6-oz.Cellophane or Wheat Noodles, cooked, cooled under cold water & well-drained
  • 1T Sesame Seeds, toasted in fry pan

[Resource Id: instructions, Set: recipeview]

  1. FOR VINAIGRETTE: In medium bowl whisk honey, soy sauce, lime juice, sesame oil, cayenne, ginger and garlic. Whisk in oil until smooth; refrigerate.
  2. In large fry pan over high heat, warm oil until nearly smoking, then add bok choy and season with salt and pepper.
  3. Cook bok choy, stirring occasionally, until lightly browned, about 2 to 3 minutes, then transfer to a metal baking sheet (it will chill faster on this) and pop in fridge for about 10 minutes.
  4. In large mixing bowl, combine vinaigrette dressing (see separate recipe for this), the carrot, Daikon, cilantro, red pepper, chicken, bok choy and noodles. Toss to mix well and then garnish with sesame seeds.