Contributed By: trina
Williams-Sonoma Kitchen
Light and flavorful - makes a delicious side dish or main course.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Salads & Dressings
Ingredients
Vinaigrette:
3 tbsp Honey
3 tbsp Soy sauce
1/4 cup Fresh lime juice
1 tsp Dark sesame oil
1/8 tsp Cayenne pepper
1 tsp Grated fresh ginger
1/8 tsp Minced garlic
Salad:
2 tsp Canola or vegetable oil
2 Baby bok choy, roughly chopped into 1" cubes
Salt and freshly ground pepper, to taste
2 Carrots, peeled and shredded
1 cup Shredded daikon or seeded cucumber
2 tbsp Chopped fresh cilantro
1 Red bell pepper, cored, seeded and cut lingthwise into 1/8" thick slices (optional)
8 oz Cooked boneless, skinless chicken breast, sliced crosswise into 1/4" thick strips
8 oz Package cellophane or wheat noodles, cooked, cooled under cold water and drained well
1 tbsp Toasted sesame seeds
Preparation
To make vinaigrette: In a bowl whisk together honey, coy sauce, lime juice, sesame oil, cayenne, ginger and garlic. Refrigerate.
To make salad: In a large fry pan over high heat, warm oil until nearly smoking, add bok choy, and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 2-3 minutes. Transfer to a baking sheet and refrigerate 10 minutes. In a large mixing bowl, combine vinaigrette, carrots, daikon, cilantro, red pepper, chicken, bok choy and noodles. Toss to mix well and transfer to a serving bowl. Garnish with sesame seeds
Cook's Notes
As a main course it will serve 4.
Nutrition Information
Calories: 231
;
Total Fat: 7 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 26 g
;
Protein: 19 g
;
Vitamin A: 14937 IU
;
Vitamin C: 150 mg
;
Calcium: 330 mg
;
Sodium: 924 mg
;
Iron: 7 mg
;
Fiber: 4 g