A Cool Asian Noodle Salad includes a healthy mix of ingredients and a Sensational Blender Sesame Dressing – Gluten Free

What a delicious salad for Spring – especially when asparagus has been freshly harvested on a local farm.

There are a few components of the salad that can be made AHEAD OF TIME!

• Cooked Rice Noodles: I soak then 30 minutes in cool water, drain and boil for 2 minutes until al dente.

• Cooked Asparagus: Sauté cut asparagus in a little oil, then add water to cover half way and cover for 2 minutes ~ flavorful bright green color and tender crisp!

• Poached Chicken: Takes minutes: add to a small pan to fit, top with chicken broth and cook are bare simmer until done, about 8 minutes.

• Blender Sesame Dressing: Add all ingredients to a small food processor, blitz until creamy, 2 minutes. I use THIS ONE by Kitchenaid (it’s awesome… better than Cuisinart! 

Thick or Thin?

Thin and thick spears as equally sweet, nutty, and grassy, but … thicker spears have a slightly better, more tender texture. The reason is that the fiber is somewhat more concentrated in thinner spears. I do LOVE thick asparagus – and YES they do need to be peeled, I do this very quickly with a Vegetable Y-Peeler (the one I use.)

Benefits of Asparagus:

• Asparagus packs nutrients—including vitamins A, C, E, K, and B6, folate, iron, potassium, copper, calcium, and protein—and is a rich source of antioxidants.

• Its best to cook somewhat quickly – for just four minutes, otherwise might cause the precious vitamins to leach out.

• One cup = roughly 26.8 calories!

• Can be steamed, quickly boiled, roasted and grilled.

Now add The Blender Sesame Dressing and Cucumbers (I pleat them for visual effect.)

Next – add Sliced Scallions, Basil Leaves and a sprinkle of Toasted Sesame Seeds.

I LOVE this dressing!

• Lighter than “peanut sauce” with a good dose of orange flavor, but not overwhelming

• Sesame Tahini thickens and nourishes the dressing – add a little Roasted Peanut Oil (this is the best one! and non GMO) and Roasted Sesame Oil for flavor

• With enough ginger & garlic for a spicy bite!

• Creamy & flavorful, just the right consistency to grip the noodles without being heavy

• Can add a pinch of red Chili Flakes if you like 

Enjoy this delicious Spring Salad!
AND – Visit your local Farmers’ Market to purchase local asparagus! 
Karen

A SIMPLE Asparagus Recipe:

How to Simply Roast Spring Asparagus with Garlic, Almonds & Lemon: Easy roasted asparagus is done in just 10 minutes. Roasting heightens the vegetable’s flavor – and the toppings add a nice crunch and some nutty & zesty flavor!

Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS MARKET SEASON! 

Inside, there are pockets along the ends allowing you to keep your essentials including keys and phone handy, and a pouch with a velcro seal making it ideal for your wallet. The inside is also laminated so you can easily wipe it clean.

Asparagus, Rice Noodle & Pulled Chicken Salad with Creamy Sesame Dressing

A cool Asian Noodle Salad includes a healthy mix of ingredients and a blender Sesame Dressing - Gluten Free.

Prep Time: 35 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 43 minutes minutes

Servings: 4

Author: Karen Sheer a zest for life

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Ingredients

• 6 ounces rice noodles cooked* medium width (soak and cook 2 minutes)
• 2 tablespoons toasted sesame seeds divided

Asparagus:

• 1 pound fat asparagus
• 1 teaspoon neutral oil expeller pressed

Poach Chicken:

• 2 medium sized boneless chicken breasts trimmed
• 1 1/2 cups chicken broth

Sesame Blender Dressing:

• 3 tablespoons sesame tahini
• 2 teaspoons garlic peeled, coarsely chopped
• 1 1/2 teaspoons fresh ginger peeled, coarsely chopped
• 1 teaspoon rice vinegar
• 2 tablespoons fresh orange juice
• 1/4 teaspoon orange rind pith removed, minced
• 1 teaspoon low sodium light tamari sauce gluten free
• 1 tablespoon honey can use coconut palm sugar
• 1 tablespoon roasted peanut oil I us non GMO
• 1/4 teaspoon sesame oil

Garnishes:

• 2 tablespoons fresh basil leaves
• 2 tablespoons scallions cut thinly on diagonal
• 1 medium Persian cucumber* sliced very thinly on mandoline

Instructions

Rice Noodles:

• Cook rice noodles as package directs. Drain of all water, add to a bowl with 1 teaspoon neutral oil and ONE tablespoon sesame seeds, mix to combine; set aside.

Cook Asparagus:

• Trim rough ends of asparagus, peel lower half.Cut on diagonal - 2 " pieces. In a wide 12" skillet add 1 teaspoon oil, set heat to medium heat. Add asparagus, stir-fry for just 2 minutes. Add water to cover the asparagus half way and cover. Cook over a simmer until bright green, and tender crisp - about 2 minutes more. Drain in colander, refresh with cold water, set aside.

Poach Chicken:

• Add chicken breasts to a 8" skillet. Add chicken broth (will not be totally covered) and poach at a bare simmer for about 8 minutes. Will be firm, cooked through yet moist. Remove from broth, add to a plate, cover with a paper towel.

Blender Sesame Dressing:

• Add all ingredients to a small food processor (see the one I use) and blend for 2 minutes - scraping down the sides at one minute.

Compose the Salad:

• Add the noodles to a large plate or platter. "Pull" chicken breasts into long narrow strips - add to the noodles.

  Add the asparagus and cucumber (I pleat them.)
• Drizzle on the Sesame Sauce all over t coat well (may not us all the sauce, can serve extra on the side.)

Essential Garnishes:

• Add scallion and remaining 1 T. toasted sesame seeds. Top with basil leaves and serve.

Notes

*Persian Cucumber: Slice thinly on mandoline, pleat with fingers for a pretty look.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Lunch or Dinner Salad, Main course salad

CUISINE: Asian Influence

KEYWORDS: asparagus noodle salad, asparagus-chicken salad, cold rice noodle salad

Nutrition Facts

Asparagus, Rice Noodle & Pulled Chicken Salad with Creamy Sesame Dressing

Amount per Serving

Calories

431

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

8

g

Cholesterol

 

36

mg

12

%

Sodium

 

193

mg

8

%

Potassium

 

563

mg

16

%

Carbohydrates

 

46

g

15

%

Fiber

 

4

g

17

%

Sugar

 

3

g

3

%

Protein

 

21

g

42

%

Vitamin A

 

1014

IU

20

%

Vitamin C

 

13

mg

16

%

Calcium

 

108

mg

11

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.