FROM THE KITCHEN OF LAVENDER + TRUFFLES
Napa, 1 head, sliced
Agar, 1 pack,
Sprouts, ½ lb
Skinless Chicken Breast, 1
Soy Sauce, 1 ½ cup
Kadoya Sesame Oil, regular or hot, ½ cup
White Vinegar, ¾ cup
Canola Oil, ½ cup
Salt to taste
Cilantro for garnish
Boil the chicken breast until tender and set aside to cool. Once cooled, shred the chicken into 1” pieces.
Scramble all 6 eggs. Add ½ portion into a frying pan over medium-high heat and let the eggs spread over the pan to make a thin layer. Once cooked thru, flip and cook thru the other side. Repeat with remaining portion. Once cooled, sliced into 2” strips, then slice into thin strip so they look like short 2” long noodles.
Julienne both cucumbers and carrots. Wash and soak sprouts. Wash and chop napa cabbage into thin strips. In a large bowl, toss all of the above ingredients so they are mixed through. In a medium bowl, mix soy sauce, vinegar, canola oil, sesame oil, all to taste. Add salt if needed. Add to salad and toss until all mixed through. Add cilantro to garnish.