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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
  • 2 T. vegetable oil
  • Salt & fresh ground black pepper
  • 2 packages ramen noodles
  • 4 C. shredded Napa Cabbage
  • 1 C. grated carrots
  • 1/2 bunch chopped green onions
  • 1 small can slivered water chestnuts, drained
  • 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
  • 1/4 C. toasted sliced almonds
  • chopped fresh cilantro
  1. Brush the mushroom blades with oil. Lightly salt and pepper. Grill over medium heat until browned and tender, then cut into slices. Or cut into slices and saute until tender. Let cool.
  2. Crunch up the ramen noodles and combine with the cabbage, carrots, green onions and water chestnuts.
  3. Whisk together the dressing and pour over the salad ingredients.
  4. Refrigerate 1-2 hours, tossing a couple of times.
  5. Just before serving, top with Laetiporus slices, almonds, and cilantro.
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