2 tablespoons tamari or other Japanese soy sauce
4 tablespoons toasted sesame seeds
2 tablespoons sesame oil
2 tablespoons Chinese black rice vinegar
2 plump, moist garlic cloves, peeled, halved, green germ removed, and minced
1 tablespoon grated fresh ginger
3 1/2 cups (about 1 pound) cubed cooked chicken
3 scallions, white and green parts, trimmed, peeled and sliced on the diagonal
7 ounces glass (cellophane) noodles
Fresh shiso leaves, cut into a chiffonade (or fresh cilantro leaves), for garnish
1. In a small jar, combine the tamari, sesame seeds, sesame oil, vinegar, garlic and ginger. Cover and shake to blend. Taste for seasoning, then set aside.
2. In a large bowl, combine the chicken and half the scallions. Toss with half of the dressing, or just enough to moisten the ingredients.
3. In a large saucepan, boil 2 quarts of water. Do not salt the water. Add the glass noodles, swirl them in the water, and cook just until soft, about 1 minute. Drain, and rinse thoroughly under cold running water. Drain again.
4. In a second large bowl, toss the noodles with the remaining dressing. Place the seasoned noodles on large serving plates. Scatter the cubed chicken over the noodles, then garnish with the shiso or cilantro and the remaining scallions.
- From Patricia Wells' Salad as a Meal (William Morrow)
Per serving: 461 calories; 155 calories from fat; 18 g fat (4 g saturated; 0 g trans fats); 73 mg cholesterol; 45 g carbohydrate; 29 g protein; 2 g fiber; 733 mg sodium.