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Chinese Noodle Salad With Five Spice Chicken Recipe
|Five spice dressing||1⁄2 Cup (8 tbs)|
|Chinese style noodles||10 Ounce|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Grated ginger||1 Tablespoon|
|Lemon peel||1⁄2 Teaspoon, grated|
|Chicken breast halves||4 , skinned and boned|
|Spinach leaves||6 Cup (96 tbs), rinsed and crisped|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2614 Calories from Fat 815
% Daily Value*
Total Fat 105 g161.9%
Saturated Fat 14.9 g74.3%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 4902.9 mg204.3%
Total Carbohydrates 226 g75.2%
Dietary Fiber 17.1 g68.2%
Sugars 44.8 g
Protein 189 g378.3%
Vitamin A 404.2% Vitamin C 133.1%
Calcium 35.2% Iron 135.4%
*Based on a 2000 Calorie diet
In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat, then add noodles and cook just until tender to bite (2 to 3 minutes).
Drain, immerse in cold water until cool, and drain again.
Transfer to a large bowl.
Add 1/4 cup of the dressing; then add cilantro, ginger, and lemon peel.
Mix gently and set aside.
Rinse chicken; pat dry.
Place on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals.
Cook, turning once and basting with some of the remaining dressing, until meat in thickest part is no longer pink; cut to test (6 to 8 minutes).
Place chicken on a board; cut into 1/2-inch-wide slices.
Line 4 dinner plates with spinach.
Top with noodles and chicken; drizzle with any remaining dressing, then sprinkle with onions.