Clean Eating, Eating Clean, Fresh, Fast ... these are the buzz words that describe what is happening lately in my kitchen. I've been building a recipe file of meals that qualify under these "tags" and the Asian Noodle Salad is the latest addition.
Asian Noodle Salad with Chicken
Step One: Marinate Chicken Thighs or Breasts
12 T Lime Juice
6 t Worcestershire sauce
20 t soy sauce
8 t honey
2 t cumin
1/3 c olive oil
Pinch of dried red pepper flakes
Combine marinade ingredients; add chicken thighs and marinate overnight if possible or all day.
Step Two: Make Asian Noodle Salad Dressing
1/2 c soy sauce
1/2 c olive oil
4 T sesame oil
3/4 c brown sugar
4 cloves of garlic; diced
Juice of 3 limes
knob of fresh ginger peeled and grated with a zester until you have 3 T
1 jalapeno; diced after removing seeds & ribs
Chop a handful of fresh cilantro
Combine in either a blender or a cuisinart and store in the fridge.
Boil a pound of linguine, drain, rinse with water and set aside or store in fridge.[To keep noodles separated, toss w/ a bit of olive oil]
As I’m adding the fresh chopped veggies to a large mixing bowl, I add more of whatever seems lacking...what follows is the general composition.
3 sweet peppers (red, yellow and orange) sliced
Thinly slice a head of napa cabbage or purchase a bag of pre-sliced coleslaw mix if napa cabbage isn't available.
A large handful of cilantro; chopped
Chop one bunch of green onions
3-4 cups of mung bean sprouts
1 bag baby spinach; sliced with stems removed
1 bag of mixed baby lettuce
1 head of thinly sliced romaine
1 cucumber peeled; seeded and chopped
Making the Salad
Grill or Broil chicken when slightly cooled slice into strips
Mix a bit of the Lettuce/Veggie mixture with some of the cooked noodles, toss in chicken and add a bit of the dressing and combine. Top with chopped cashews and serve.