Asian Noodle Salad With Chicken And Plums* Recipe

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Servings: 4


Cost per serving $1.94 view details
  • 1/4 c. low-sodium chicken broth
  • 3 Tbsp. low-sodium soy sauce
  • 2 Tbsp. sesame oil, cool pressed or possibly light
  • 2 Tbsp. hoisin sauce
  • 3 lrg garlic clove chopped
  • 1 Tbsp. chopped fresh gingerroot
  • 2 tsp dark sesame oil
  • 1 tsp sugar
  • 1 tsp red pepper flakes or possibly less salt optional freshly grnd pepper
  • 8 ounce poached chicken breast meat or possibly less
  • 4 x ripe hard red plums pitted and cut into chunks peels left on
  • 1 c. shredded bok choy or possibly substitute a combination napa and spinach leaves
  • 4 x green onions sliced
  • 8 ounce angel hair pasta broken in half
  • 1 Tbsp. toasted sesame seeds optional crisp chow mein noodles optional garnish


  1. For dressing, combine broth, soy sauce, vegetable oil, hoisin sauce, garlic, ginger, sesame oil, sugar, pepper flakes, salt and pepper in blender container. Blend for 1 to 2 min or possibly till as smooth as desired.
  2. Makes about 12 Tbsp.. Set aside.
  3. Shred the chicken into small bite-sized pcs. Transfer to a large serving bowl. Toss chicken with 2 Tbsp. of the dressing.
  4. Prepare the plums, bok choy and green onions. Add in to the salad bowl with the chicken. Add in 2 to 3 Tbsp. of the dressing; toss to coat.
  5. Bring a pot of water to a boil and cook the pasta al dente. Drain, rinse with cool water, and drain well. Add in to the salad bowl. Toss to combine, adding a little dressing if needed to moisture.
  6. To serve: If you like, add in the rest of the dressing just before serving or possibly offer it as an extra. Transfer the pasta salad to large shallow bowls; sprinkle with sesame seed. Offer crisp low-fat chowmein noodles as an extra.
  7. REVIEW: The dressing was not as aromatic as expected, but the flavors were full and the after-taste pleasant. We changed the proportions: twice the pasta, half the chicken, half the greens.
  8. NOTES : Here today's lunch and Bob "really liked it.
  9. Liked the fruit. Flavor grew on him." I liked it too. We used about halfthe amount of dressing. I calculated the cals with the full portion. Theseare big portions.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 243g
Recipe makes 4 servings
Calories 447  
Calories from Fat 138 31%
Total Fat 15.67g 20%
Saturated Fat 2.88g 12%
Trans Fat 0.05g  
Cholesterol 29mg 10%
Sodium 855mg 36%
Potassium 466mg 13%
Total Carbs 57.29g 15%
Dietary Fiber 3.9g 13%
Sugars 11.7g 8%
Protein 19.47g 31%
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