cool and crisp for summery lunching.
Basics like glass noodles and sesame noodles
enhanced by your creative whims.
The Menu Shoppe has it covered…
great tips for great menus.
Ideal specials for our LED Board
or Table Tents.
Always fabulous as small plates too.
Spicy Glass Noodle Salad
6 tablespoons vegetable oil
2 skinless boneless chicken breasts, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
3 tablespoons chopped shallots
3 tablespoons fresh lime juice
2 1/2 teaspoons minced seeded Thai chilies*
or serrano chilies
*available at fine shops or asian speciality stores
Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool. Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
Cold Sesame Noodles
1/4 cup rice vinegar
3 tablespoons sesame paste, almond butter, or peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon dark sesame oil
1 teaspoon or more chili-garlic sauce
2 scallions, trimmed and thinly sliced
Bring a large pot of water to a boil over high heat.
Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen.Drain the noodles and shock in ice-cold water. Drain again. In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.
Sesame Chicken Salad
1 cup + 3 tablespoons canned low-sodium chicken broth
3 scallions including green tops, cut into 1/4-inch slices
1/4 teaspoon salt
1 1/3 pounds boneless, skinless chicken breasts (about 4 )
1 tablespoon chopped fresh ginger
4 cloves garlic, chopped
2 tablespoons tahini
1 tablespoon Asian sesame oil
2 teaspoons sugar
2 1/2 tablespoons cooking oil
1/8 teaspoon dried red-pepper flakes
3 tablespoons soy sauce
1/2 teaspoon fresh-ground black pepper
2 cucumbers, halved lengthwise, peeled, and seeded
In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly. In a medium saucepan, combine the 1 cup broth, one third of the scallions, and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it. In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce, and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips. To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.
Suggested pairing: German Kabinett Riesling
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