A quick tossed plate lands with this sweet and sour chicken pasta salad with plum mayo. The pleasure is the sweet sour preserved plum sauce running through a lightly creamy dressing. The hard part is the red cabbage, since shredded thick it never takes on the dressing.
The chicken is seasoned with minced ginger, paprika and seasoning powder, then stir fried firm with the green peas. The pasta is rinsed cold after boiling, so the strands stay firm and do not clump when tossed.
This batch weighs about 424g, at roughly 165 calories per 100g.
Method
Cut the chicken into thin pieces and season it with 1/3 tablespoon of seasoning powder, a little black pepper, 1/4 tablespoon of paprika and 1 tablespoon of minced ginger.
Boil the spaghetti in lightly salted water until tender, rinse it under cold water and drain it.
Make the dressing: mix 2 tablespoons of Lean Mayo, 2 tablespoons of preserved plum sauce, 1 tablespoon of minced cilantro and 1 tablespoon of rice vinegar.
Fry minced ginger until fragrant, stir fry the chicken until firm, then add the green peas and 2 tablespoons of water and cook it through.
Arrange the vegetables on a plate, lay the pasta and chicken over them and scatter over paprika and the crushed roasted cashews.
Spoon the dressing over and serve it with lettuce and tomato.
Tips
Red cabbage shredded very thin takes on the dressing easily.
Paprika brings both color and its own aroma, and mild Korean chili powder stands in for it.
Preserved plum sauce is sold at supermarkets, and a less sweet one keeps the dressing from turning sharp.
Let the chicken cool a little before the dressing goes on, as hot chicken makes it run.
Mixing the dressing ahead and chilling it for 15 minutes thickens it so it clings better.
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The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.