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Chinese "Chicken" Salad
Created by AndrewM, Friday, 01 January 2010

Well, it's called "Chicken" of the Woods... plus the color contrasts are great!

  • 1 lb. Laetiporus sulphureus, cut into matchsticks and sauteed
  • 2 T. vegetable oil
  • 2 packages ramen noodles
  • 4 C. shredded Napa Cabbage
  • 1 C. grated carrots
  • 1/2 bunch chopped green onions
  • 1 sm. can drained slivered water chestnuts
  • 1/4 C. toasted sliced almonds
  • chopped fresh cilantro
  • 6 T. hoisin sauce
  • 4 T. rice wine vinegar
  • 2 T. soy sauce
  • 1 T. sesame oil
  • 2 t. brown sugar
  • 1 t. hot sesame oil
  • 1 t. grated fresh ginger
  1. Crunch up the ramen noodles and combine with the cabbage, carrots, green onions and water chestnuts.
  2. Whisk together the dressing and pour over the salad ingredients.
  3. Refrigerate 12-24 hours, tossing several times.
  4. Just before serving, top with sauteed & cooled Laetiporus conifericola slices, almonds, and cilantro.
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