Sesame Soy Pasta and Vegetables

Ingredients: 8 oz. Medium or Wide Egg Noodles, uncooked 2 cans low-sodium chicken broth (13 1/4-oz.) 2 c. small broccoli florets 1 c. sliced fresh mushrooms 2 medium carrots, thinly sliced diagonally 2 tbsp. low-sodium soy sauce 1 tbsp. cornstarch 1 tbsp. sesame oil 2 tsp. sugar 1/4 tsp. hot red pepper flakes Directions: In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.

Chinese Broccoli with Oyster Sauce

Ingredients:

• 2 tbsp. oyster sauce
• 1 tsp. sesame oil
• 3/4 lb. Chinese broccoli (Gai Lan) or regular broccoli
• 8 c. water
• 2 tbsp. vegetable oil
• 1 tsp. salt

Directions:

1. Combine oyster sauce and sesame oil in a bowl, set aside.
2. Wash broccoli and peel off tough skin on stems. Remove flowerets from stems and cut into bite size pieces. Cut stems diagonally into thin slices.
3. Bring 8 cups of water, vegetable oil and salt to a boil in a large pot. Plunge broccoli into boiling water and cook for 4 minutes or until crisp-tender.
4. Drain well and place on a platter. Drizzle with oyster sauce, sesame oil mixture.

Chinese Chicken Salad Dressing

INGREDIENTS:
1/2 cup rice wine vinegar
1/4 cup sesame oil
3/4 cup salad oil
1/4 cup brown sugar
1/4 teaspoon chili oil
1/2 cup Hosin sauce
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Preparation

Mix both oils together and set aside. Place the remaining ingredients in a bowl and whisk together. Slowly add the oil into this mixture. Stir the dressing well before serving.Use this dressing to add flavor to your salads, especially Chinese Chicken Salad

Chinese Chicken Salad

INGREDIENTS:
3 cups iceberg lettuce, finely chopped
1-cup spinach, finely chopped
½ bunch scallions, chopped
2-tablespoons carrots, grated (1 large)
2-cups chicken, poached and diced (approximately 1 ¼ pounds)
1/2 cup fried Chinese noodles
2 tablespoon cashew pieces (approximately 3 ounces)
Chinese salad dressing (Below)

Preparation
Finely chop iceberg lettuce and spinach.
Chop the green onions.
Grate the peeled carrots.
Deep-fry Chinese rice noodles and set aside to drain.
Place one handful each of the lettuce and spinach into a salad bowl.
Add the green onions and grated carrots.
Add the diced chicken meat and the fried noodles.
Add Chinese salad dressing and toss together.
Garnish the salad with roasted cashews and serve.