Asian Chopped Salad with Crispy Noodles and Kim Chee
Kim chee is the peppery condiment that is the staple of the Korean table. Made from pickled and fermented cabbage and/or other vegetables and other assorted add-ins, kim chee is available at well-stocked supermarkets in the refrigerated case of the produce section. Otherwise, search out a local Korean or pan-Asian market.
INGREDIENTS | SERVES 4
- 2 bunches scallions, trimmed and thinly sliced
- 8 ounces Thai-flavored baked tofu, diced
- 2 cups baby spinach
- 1 cup cubed water chestnuts
- 1 cup crumbled crispy chow mein noodles
- 1 cup fresh shelled edamame
- ½ cup kim chee, drained and chopped
- ½ cup chopped baby corn
- 2 tablespoons toasted sesame seeds
- Asian-style commercial salad dressing to taste
Combine all the ingredients in a salad bowl and toss with the dressing. Serve.
Nutrition
560 calories
26g fat
59g carbohydrates
25g protein
920mg sodium
9g fiber
What Are Chow Mein Noodles and Baby Corn?
Most markets stock noodles, or chow mein noodles, that are already deep-fried until crispy. These add a zesty crunch to any salad mixture but particularly to one that is Asian inspired. Some markets also stock deep-fried rice noodles for a change in pace. The baby corn that often turns up in Chinese stir-fries is corn that is harvested early just after the silk is produced; however, you can find seeds for baby corn variety on the web. The tiny cobs retain crispiness while adding a sweet undertone to other dishes. These are readily available canned.
