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Ingredientes
- 2 lrg Boneless skinless chicken breasts (abt 1 lb total)
- 2 ounce Cellophane noodles
- 1/4 c. Soy sauce
- 2 Tbsp. Rice wine vinegar
- 1 tsp Chopped garlic
- 1 tsp Chopped fresh ginger
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1 1/2 tsp Wasabi pwdr
- 1/4 c. Rice wine vinegar
- 1 Tbsp. Soy sauce
- 1/2 tsp Sugar
- 1/2 tsp Sesame oil
- 1/4 lb Asparagus blanched al dente, cut into 2" pcs
- 1 sm Cucumber peeled, seeded, cut 2" batonnettes
- 2 c. Cleaned spinach leaves
- 2 Tbsp. Thinly shaved green onions
Direcciones
- 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 chill for 4 hrs.
- Drop the bean threads into the warm water. Stir and let sit for 10 min or possibly till the noodles are "glassy" and soft. Drain, run under cool water, and reserve.
- Make the dressing: In a small bowl, mix together the wasabi pwdr, and 1 Tbsp. of water. Let sit 5 min. Add in 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 12 | 15% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 9mg | 3% |
| Sodium 768mg | 32% |
| Potassium 178mg | 5% |
| Total Carbs 11.85g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.87g | 1% |
| Protein 5.03g | 8% |
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