Vet School and Food

My adventures through the Veterinary School process, and the meals along the way.

Sunday, June 04, 2006

Asian Chicken Salad

This week was particularly busy.
The house was set to close on Thursday, but there was a bump in the road—plans are for us to have possession Monday… we shall see.
The moving truck is set to be picked up Tuesday and we will pack it and make the big drive on Thursday.
We decided finally to go for a gas stove to replace the non-functioning electric one currently in the house. This meant trying to find a stove… which was easier than expected. It is a strange place on the planet we live right now. We were able to find a high end gas range for less than 15% of its original cost. It is only a few years old and in great condition.
Oh yeah, and it was the last week of classes ever in my undergraduate career here at the UW. It wasn’t any different than any other week really. I have completed my two big term papers, now I have one more and an easy final and I am done!!

The other thing about moving is the quest to eat everything in the pantry, fridge and freezer so we don’t feel guilty about throwing it out.
As a result we now have very little food left to work with. So yesterday I asked Andrew: if he could have anything in the world for dinner what would it be? After the obvious: “Thai Tom spicy noodles” response he said “Asian Chicken Salad”… and so it was… and it was so good we made it again tonight:

Alice’s Asian Chicken Salad
Serves 2 as main meal or 4 as starter

Ingredients
Two boneless chicken breast or 6 boneless chicken thighs cut into chunks or strips
One cup Yosidas, or teriyaki sauce or soy sauce
One cup chicken broth
One cup water
One package of yakisoba noodles from the grocery cooler
One heart of romaine
One sliced pear (whatever kind you can find that is sort of ripe—it is ok if it is a little crispy, the texture is nice)
One can of mandarin oranges
A handful of sliced almonds

Dressing:
4 or 5 drops Sesame oil
A few T Olive oil
Juice from half of one Lemon (can substitute fresh orange juice)
1 or 2 T Cider vinegar
1 t Dry ginger (I only had dry, but I am sure fresh would be better)
1 clove Garlic minced
¼ t Chinese five spice
1 or 2 t Honey
2 T Soy sauce

Poach chicken in Yoshidas, broth and water. Place chicken in the (unheated) liquid in a sauce pan, cover and bring to a boil. When chicken is completely cooked remove from water and set aside. It is your choice to serve the meat warm or chilled. (The chicken may be done ahead of time and kept refrigerated.)

Prepare yakisoba noodles per packaging directions—be careful some of the flavor packets have MSG, if so just sauté the noodles in a little oil with teriyaki, soy sauce, Yoshidas, or whatever you have.

Combine all dressing ingredients—The measurements are a very rough estimate, it depends on the acidity of your lemon(or orange) and your taste.

Slice lettuce and pear, open and drain mandarin oranges.

Assemble. Toss lettuce in dressing (don’t combine with fruit for this step, they absorb too much dressing and get bruised by the process). Place warm noodles on a plate, top with chicken, dressed lettuce, pear, oranges and almonds.

Serve, enjoy!!

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