Asian Noodle Salad with Grilled Chicken & Forbidden Rice Pudding

Asian Noodle Salad with Grilled Chicken & 

Forbidden Rice Pudding

    

Today I felt like eating something light, delicious and Asian themed.  My good friend Dallice came to dinner, so I especially wanted to cook her something tasty.  She is a very well travelled person with a keen eye for beautiful things, tasty food and fun.  I didn't want to disappoint.  :-)  Of course, she is also an excellent realtor- so (shameless plug) - should you need an excellent realtor or property manager in Boulder, go to her business Silver Fern Homes.

So here is what I made her.  Asian noodle salad, grilled sesame chicken and for dessert -- Forbidden Rice pudding (with fruit and candied ginger).   I will say this about my cooking today.  I cheated on some things.  So kill me, its "semi-homemade" (God I feel like Sandra Lee... except with way better food).

OK. Here we go...

Asian Noodle Salad with Grilled Chicken:

Ingredients:

For the salad:

3/4 of a package of linguine noodles, cooked, drained and cooled
1 package of "cold slaw" mix from Whole Foods (or Dole or whatever).  It should have cabbage, carrots, and the like all shredded.
2-3 cups of fresh spinach
5-6 small red, yellow and orange peppers (I get the mixed bag of small peppers) diced
1-2 cups of bean sprouts, rinsed and drained
1 cup fresh cilantro, chopped
1 bunch of scallions, diced/chopped

For the dressing (Paleo friendly!)

1 lime juiced
8 tablespoons extra virgin olive oil
7 tablespoons coconut aminos
1 tablespoon fish sauce
2 tablespoons sesame oil
2-3 tablespoons agave (to taste)
a small drizzle of molasses (optional)
1 nub (about 2-3 tablespoons) grated ginger
3 cloves of garlic, minced
1 serrano pepper, minced/diced
1 cup chopped cilantro

Directions:

1) Cook the noodles in a large pot of water (10-12 min. boiling).  Drain, set aside.

2) Dice/ Chop veggies necessary, place in bowl with noodles (I don't mix it... I like to see how pretty before serving).   Place in the refrigerator until ready to serve (say 1/2-1 hour).

3) Before serving, use 1/2 of the dressing to dress the salad.  Toss with tongs, etc.  Place remaining dressing in a serving dish to let each person dress their salad as the wish (DYOS 'dress your own salad').

4) Grill the chicken.  :-)  I cheat here. I buy the Sesame Chicken skewers at Whole Foods.  Then I just throw them on the grill and go from there.

For the dressing:
I mix all of this in a large measuring cup.  Makes it easy for pouring.  Basically, mix it all together, then whisk it.  Place in fridge until ready to use.  Wait to put the cilantro in until right before you mix it.  Otherwise it gets wilty.

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Forbidden Rice Pudding (with fruit and crystalized ginger garnish) (about 4 1/2 generous servings)

This is a great alternative to regular old rice pudding. It is cool looking, tasty and your guests will be like "wow black rice?"  And you can say "Yes.  For milennia only the Chinese Emperor could eat it... hence it was "forbidden" to anyone else.  Now, I make it for you... you special person you."  Plus it is dairy free and VEGAN!  WOW!  :-)  And it actually tastes good.  See below of evidence of a two year old finding it awesome.  If a two year old eats it... it is good.

Ingredients:

1 1/4 cups of forbidden rice (black rice)
2 1/2 cups of water
1 can of light coconut milk
2-3 tablespoons of vanilla extract
1/4 cup honey
1 teaspoon agave
2 tablespoons cinnamon
blueberries (for topping)
diced crystalized ginger (for topping)
4 sliced strawberries (for topping)

Directions:

1) Combine rice and water in a medium pot with a good lid (8 quart).  Bring to boil, stir.  Then reduce to a simmer.  Simmer until the water is absorbed (about 30-40 minutes).  Stir to make sure not sticking/burning and that water is absorbed.

2) Pour the can of coconut milk, honey, and agave into the rice, bring to boil again and then reduce to simmer.  Simmer uncovered until the milk is absorbed.  You'll need to stir this more often.  Every 4-5 min. or so.  When it is almost done, add the vanilla and cinnamon stir.

3) Scoop into serving dishes and then place in the refrigerator to cool (about 1 1/2- 2 hours).  I think this would be equally delicious warm, but cooling sets it up a bit more.

4) Before serving, garnish with a few blueberries, a sliced strawberry and some diced crystalized ginger (that I buy... because why would I make that myself).

Enjoy!