Fumi Salad
From the kitchen of Natalie Collins
SALAD INGREDIENTS:
½ head chopped cabbage
4 T sesame seeds
4 green onions, chopped
1 package thin rice noodles
3 boneless, skinless chicken thighs
Palm oil (or oil of your choice)
Salt, to taste
Pepper, to taste
Garlic powder, to taste
4 T sesame seeds
4 green onions, chopped
1 package thin rice noodles
3 boneless, skinless chicken thighs
Palm oil (or oil of your choice)
Salt, to taste
Pepper, to taste
Garlic powder, to taste
DRESSING INGREDIENTS:
2 T sugar (or honey and a pinch of stevia)
1 tsp salt
3 T vinegar
1 tsp pepper
½ cup salad oil
1 tsp salt
3 T vinegar
1 tsp pepper
½ cup salad oil
DIRECTIONS:
- Mix the dressing ingredients and set aside to blend
- Brown sesame seeds in a pan; set aside
- Slightly soften the rice noodles (according to package directions), then fry in oil until lightly crisp; set aside
- Lavishly season the chicken (to taste) then pan fry and thinly slice, set aside
- Mix cabbage, chicken and onions
- Just before serving, toss in the dressings, sesame seeds, and crispy noodles
NOTE: Ramen noodles can be used instead of the fried rice noodles, however, they get soggy more quickly.