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GMO
GMO – Genetically Modified Organism
Depending on who you are, GMO is either a blessing or an evil word. Being one of the biggest hot-button issues of our time, I have been loathe to discuss it here (I may rant from time to time, but know better than to turn a happy little cooking blog into a political manifesto). That having been said, I am going to stick my toe into the water.
Genetic modification is not anything new. Humans have been breeding plants and animals for desired traits for millennium. Like that Golden Retriever puppy? It is a GMO. Yup. Centuries of specific breeding has altered the genetic makeup of that dog to give you a soft, friendly bundle of love and energy. The beautiful rose? GMO. Centuries of specific breeding again gives us today’s rose.
So let’s move the argument away from if something is genetically original to how the modification occurs: in a laboratory or greenhouse.
Take a look at a recent Washington Post article about this debate and potential impacts on feeding the world. Check it out here.
Sesame Chicken Cucumber Noodle Salad
GMO or not, this was delicious!
Using pre-grilled chicken makes this easier.
Making the peanut sauce.
Soaking the noodles.
Fresh and tasty!
Sesame Chicken Cucumber Noodle Salad
Prep Time: 45 M | Cook Time: 45 M
Ingredients:
8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried 1 cup creamy peanut butter 3/4 cup rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons Shaoxing wine or dry sherry (see Notes) 1 cup thinly sliced scallions 1/4 cup chopped fresh cilantro (optional) 2 tablespoons naturally brewed reduced-sodium soy sauce 1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha 2 heads baby romaine or 1 head regular romaine lettuce 1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise into 1/4-inch slices and chilled 2 medium red bell peppers, cut into 1/4-inch dice 1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices Salt to taste Freshly ground pepper to taste Toasted sesame seeds for garnish
Directions:
1. Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
2. Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
3. If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds.
Nutritional Info: Per serving: 242 calories; 11 g fat ( 2 g sat , 5 g mono ); 34 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 18 g protein; 3 g fiber; 312 mg sodium; 386 mg potassium.
Nutrition Bonus: Vitamin A (69% daily value), Vitamin C (48% dv), Folate (19% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 2 fat
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