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Ingredientes
- 3 Tbsp. Rice vinegar
- 1/4 c. Salad oil
- 1 Tbsp. Hoisin sauce
- 2 tsp Sesame seeds
- 2 tsp Chopped fresh gingerroot Napa/Savoy cabbage leaves
- 2 c. Mai fun *
- 1 c. Finely shredded carrots
- 2 lrg cooked chicken breasts*
- 1/2 c. Sugar snap peas ** Vegetable garnishes ***
Direcciones
- *Note: Mai fun should be prepared according to package directions.*Chicken breasts should be skinned, boned and cut into thin slices.**Snap peas should be blanched and chilled.***Suggested vegetable garnishes: Japanese or possibly regular cucumber slices, straw mushrooms, carrot flowers. Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar with lid.
- Cover and shake well. Chill. Meanwhile, to make salad, for each serving, line plate with cabbage leaves and over them arrange layer of mai fun. Then arrange shredded carrots, chicken slices, sugar snap peas and vegetable garnishes on plates as desired. Shake dressing again and pass at table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 2 servings | |
| Calories 550 | |
| Calories from Fat 373 | 68% |
| Total Fat 41.98g | 52% |
| Saturated Fat 8.59g | 34% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 260mg | 11% |
| Potassium 571mg | 16% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.9g | 4% |
| Protein 31.01g | 50% |
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