Yum, yum, yum. First, I have to confess I almost didn’t make this. It seemed a little weird. Not the chicken salad itself, but the rye or pumpernickel part and on bread in general. Totally in my head, I am sure, but bread seems so non-Asian. And while I will eat sweet potatoes, it isn’t anything I normally go out of my way to do. So, I thought I’d make the salad and maybe try it with noodles. I don’t deep fry anything, either, so I thought about wet, slippery noodles and wasn’t so sure about the whole project. But in the spirit of OTCC, I thought I’d give it a try. And then at the last minute, I thought I’d try the sweet potatoes, too. After all, DH (aka “The Disposal”) will eat just about anything, so they wouldn’t go to waste.
Then, while perusing information on the packages in the Asian noodle section of the grocery store, I came upon some noodles from Taiwan with instructions to make little noodle nests. It said to boil and drain the noodles, spray two round cakes pan with oil, put a serving of noodles in each pan, spray them again and then them bake at 450 for 20-30 minutes. That caught my attention as the oven requirements are just about the same as for the sweet potatoes, and I decided to try that.
It was fantastic. Loved the salad. Loved the noodles. I even liked the sweet potatoes and DH loved them. A winner all around.
I followed the recipe except I subbed yerba buena (sort of like mint) for mint because I have it in the garden, and I skipped the parsley because it didn’t seem to need it. I used low fat sour cream and mayo. I put the noodle nests on the plates, then some lettuce, then the salad on top and it looked fantastic. Sorry no photos, but take my word, it was a great presentation. I will make this again for sure for company in the summer. It was really wonderful. Thank you, qwerty!!
Bouquet by c2p