*  Exported from  MasterCook II  *

                      Cold Cellophane Noodles With Chicken

Recipe By     : Essence Of Emeril Show #EE2235
Serving Size  : 4     Preparation Time :
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Marinade:
     1/4  c             Soy sauce
       2  tb            Rice wine vinegar
       1  ts            Garlic -- minced
       1  ts            Fresh ginger -- minced
       1  ts            Sesame oil
       1  ts            Sugar
       2  lg            Chicken breasts (1 lb total) --
                        - skinned and boned
       2  oz            Cellophane noodles
                        Dressing:
   1 1/2  ts            Wasabi powder
     1/4  c             Rice wine vinegar
       1  tb            Soy sauce
     1/2  ts            Sugar
     1/2  ts            Sesame oil
     1/4  lb            Asparagus -- blanched al dente,
                        - cut into 2" pieces
       1  sm            Cucumber -- peeled, seeded, --
                        - cut into 2: batonne
       2  c             Spinach leaves -- cleaned
       2  tb            Green onions -- thinly shaved

Make The Marinade:

Combine the marinade ingredients, mix well, and place in a
non-reactive dish. Place the chicken breast into the marinade,
turning it over to make sure it's coated on both sides. Cover and
refrigerate for 4 hours.

Drop the bean threads into the hot water. Stir and let sit for
10 minutes or until the noodles are "glassy" and soft. Drain, run
under cold water, and reserve.

Make The Dressing:

In a small bowl, mix together the wasabi powder and 1 tb of water.
Let sit 5 minutes. Add the rice wine vinegar, soy sauce, sugar, and
sesame oil. Mix well.

Thinly slice the chicken breast. Toss together the noodles, chicken,
asparagus, cucumbers, and the dressing. Place a nest of spinach on a
salad plate. Make a small amount of noodle salad in the center of the
spinach. Garnish with green onions.

Yield: 4 Servings


                    - - - - - - - - - - - - - - - - - -