ASIAN NOODLE SALAD

6 ounces bean-thread (cellophane) noodles*
warm water
1/2 cup thinly sliced scallion, divided use
1 tablespoon minced garlic
1 tablespoon minced peeled fresh gingerroot
1 tablespoon plus 2 teaspoons rice vinegar, divided use
1 tablespoon plus 2 teaspoons soy sauce, divided use
2 to 3 cups Mixed fresh vegetables (broccoli, pea pods, julienne carrots, etc)
2 teaspoons Asian chili paste* (or 1/2 teaspoon dried hot red pepper flakes)
1 1/2 cups vegetable broth
3 tablespoons Scotch (or white wine)
1 teaspoon sugar
3 tablespoons chopped fresh coriander, or to taste, if desired

In a bowl soak the noodles in warm water to cover for 15 minutes, drain them, and cut them into 3- to 4-inch lengths.

In a wok or large heavy skillet stir-fry 1/4 cup of the scallion, the garlic, and the gingerroot in the 2 tsp rice vinegar and 2 tsp soy sauce for 30 seconds.

Add the mixed veggies, the chili paste and stir-fry the mixture, until vegetables are bright.

Add the noodles, the broth, the Scotch, the remaining 1 tablespoon soy sauce, the remaining 1 tablespoon rice vinegar, and the sugar and simmer the mixture, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid.

Transfer the mixture to a platter and sprinkle it with the coriander and the remaining 1/4 cup scallion.

*available at Asian markets.

Servings: 4 to 6
Adapted from source: Gourmet, September 1993

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ASIAN NOODLE SALAD

2 pkg Chicken Ramen Noodles (cooked without the seasoning packets, reserve packets for dressing)
1 (16 oz.) bag coleslaw
1 bunch of green onions (including greens, chopped fine)
4 oz slivered almonds
4 oz sunflower seeds
FOR THE DRESSING:
2 reserved ramen seasoning packets
1/2 cup sugar
1/4 cup vegetable oil
1/3 cup cider vinegar
1/8 tsp sesame oil

Cook the noodles, drain and rinse with cold water until cooled. Drain and place in a large bowl.

Add remaining salad ingredients and toss well.

Combine dressing ingredients and stir until the sugar is dissolved. Toss with the salad until well coated.

Serve immediately (or within 3 hours, if you like the cabbage a little softer). Will keep for up to 4 days in the fridge.

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ASIAN CHICKEN SALAD
Source: Robert Rothschild Farm

1 jar Robert Rothschild Peanut Ginger Dressing
1/4 red onion, thinly sliced
3 chicken breasts
1 cucumber, peeled and cut into matchsticks
1 red bell pepper, cut into sticks
1 cup bean sprouts
2 cups red cabbage, coarsely chopped
2 tbsp. cilantro, chopped
1/2 cup roasted peanuts, chopped
to taste soy sauce, optional

In small bowl, combine onion and peanut ginger dressing and soy sauce (optional).

Fill saucepan with salted water and bring to a boil. Add the chicken breasts, reduce the heat and simmer for ten minutes. Skim off any foam on the surface, turn off the heat, cover the pan and let stand for minutes.

Drain the chicken breasts and let cool completely then bone and skin. Cut the chicken meat into long, thin strips and place in salad bowl.

Add the cucumber, bell pepper, bean sprouts, and cabbage. Pour the dressing over the salad and toss well. Sprinkle with the cilantro and peanuts and serve.