Thursday, April 2, 2009
Asian Chicken Pasta Salad
I wanted to make a salad with leftover Hainanese chicken (from the always-wonderful Mark Bittman: http://www.nytimes.com/2008/09/17/dining/17mini.html ). You must make this chicken. The only thing I do differently than Mark is for the sauce I use a few dashes of toasted sesame oil, a couple Tablespoons soy sauce, chopped scallions, and some water to mellow it out.
I read several recipes on food blogs for ideas, and then I made it with the ingredients I had on hand. It turned out to be really good. And it always feels nice and healthy to eat a salad!
leftover shredded Hainanese chicken
cooked whole wheat spaghetti
shredded red cabbage
1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 Tablespoons water
Toss pasta, chicken and vegetables in a bowl. Bell peppers, cucumber, scallions, etc. would also be great.
Combine the dressing ingredients in a mini-chopper or blender, pour over salad and toss to combine.
I didn't crop the photo so you could see just a small part of the mess I make in the kitchen. Poor Dan!