The Secret to Savory Recipes: Umami
World-class chefs and home cooks alike use umami-rich ingredients, often including MSG (aka “umami seasoning”) in their cooking. If you’re looking to delight your friends and family with the many benefits of umami, try some of the delicious savory recipes below.
Also consider using MSG in your favorite dishes — because seasoning foods with MSG makes them taste better! And for the sodium-conscious, you’ll be surprised to know that MSG can lower the amount of sodium in a food (by up to 40%!) without making the food taste bland.
Recipes with Umami Ingredients
Here are a few savory food recipes to try that are naturally delicious and satisfying, thanks to umami rich ingredients:
Homemade Chicken Pot Pie
- 2 potatoes peeled, cubed and cooked
- 2 ⁄3 cup frozen peas cooked
- 2 carrots peeled, sliced and cooked
- 2 tablespoons chopped onions
- 2 cups cooked chicken
- 2 cans condensed cream of chicken soup
- dash of salt and pepper
- dash of monosodium glutamate MSG
- refrigerated pie crust
- melted butter
- In a bowl, combine all vegetables and chicken; mix with the cream of chicken soup and seasonings.
- The mixture should be thick, but not too thick; if the mixture appears too thick, add very small amount milk to the mixture.
- Scoop the mixture into individual pie pans (pans are approximately 4” in diameter). Set aside.
- After laying out the pie crust on a clean surface, cut into 4-6 rounds that are large enough to top each pie.
- Place one piece of crust over the chicken mixture, crimp, then brush with melted butter.
- Bake in a 375 degrees F oven for 15 to 25 minutes or until pies are heated throughout and the crust is golden brown.
Spaghetti Squash and Roasted Mushroom Casserole
- 1 large spaghetti squash
- 2 onions
- 1 pound portobello mushrooms sliced
- Olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. dried dill
- 1/4 cup coconut milk
- 3 eggs
- 1/2 cup shredded cheddar cheese optional
- Preheat oven to 350 degrees. Wash spaghetti squash, prick a few times with a knife and wrap in foil. Bake for 45 minutes to an hour, or until shell softens.
- Slice onions and place into a medium baking pan. Toss with 1-2 tablespoons olive oil. Place in oven with squash and cook for 45 minutes, stirring every 15 minutes. Add sliced mushrooms for last 15 minutes of cooking time.
- Slice squash in half and remove seeds from center. Scrape squash into a bowl.
- Add roasted mushrooms and onions, seasoning and coconut milk. Beat eggs and add to squash mixture.
Spray a casserole dish and pour in squash mixture. Top with cheddar cheese if desired.
Raise oven temperature to 375 degrees and bake for 35 minutes, or until casserole is set.
Teriyaki-Style Noodles with Tofu
- 5 ounces soba Japanese buckwheat noodles
- 2 cups mixed vegetables asparagus tips, broccoli, carrots, cauliflower, or green beans
- ⅓ cup reduced-sodium soy sauce
- 1 ¼ cups vegetable broth
- 4 Tbsp. rice wine or dry sherry sake or mirin
- 10 ounces firm light tofu diced
- 2 spring onions chopped
- 1 fresh red chili seeded and chopped
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh cilantro chopped
- 1 large garlic clove crushed
- ½ teaspoon grated fresh ginger
- Bring a large saucepan of water to a boil and cook the soba noodles according to package instructions, or until al dente, about 6 minutes.
- Meanwhile, cut all of the mixed vegetables into bite-sized pieces. Add to the simmering pasta for the final 3-4 minutes of cooking.
- Drain the pasta and vegetables in a large colander. Place all remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce to low. Return the pasta and vegetables to the pan, and cook very briefly until they are reheated.
- Serve in deep soup bowls, with a spoon to drink the broth and a fork or chopsticks for picking up the solid ingredients.
Recipe Variation: Replace the tofu with 8 ounces peeled, cooked shrimp or diced, cooked chicken or turkey (without the skin).
Recipe courtesy of Reader’s Digest
Honey BBQ Chicken Wings
- 6 cups vegetable oil may use up to 8 cups
- 20 chicken wings
- 1 egg beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon black pepper fresh ground
- 3/4 teaspoon MSG monosodium glutamate
- 1 1/4 cups ketchup
- 1/3 cup white vinegar
- 1/4 cup molasses
- 1/4 cup honey
- 1 teaspoon liquid smoke flavoring
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
- As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
- When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
- Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
- When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
This recipe calls for the chicken being cooked in a deep fryer, but the sauce can also be used if wings are cooked on a grill. Recipe courtesy of Food.com. Recipe photo courtesy of Flickr user: Navin Rajagopalan
Braised Beef and Mushrooms
Beef brings glutamate flavor and mushrooms add nucleotides.
- 2 Tbsp. canola oil
- 1 Tbsp. butter
- 4 cups finely diced onions
- 2 large cloves garlic crushed and peeled
- 2 Tbsp. tomato paste
- 2 Tbsp. sweet paprika
- 2 tsp. chopped fresh marjoram or 1 teaspoon dried
- 4 pounds beef chuck trimmed and cut into 1½-inch pieces
- 1 tsp. salt divided
- Freshly ground pepper to taste
- 2 lbs. cremini mushrooms cut into ½-inch pieces
- 1 cup reduced-sodium beef broth
- 8 large shiitake mushroom caps cut into ½-inch pieces
- 2-3 teaspoons finely minced fresh tarragon or dill for garnish
- Preheat oven to 350°F.
- Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.
- Season beef with ½ teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.
- Transfer the pot to the oven and bake until the beef is very tender, 1¾ to 2½ hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.
- Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining ½ teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.
Make Ahead Tip: Prepare through Step 4; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 5 just before serving.
Recipe and photo from Eatingwell.com
Grilled Salmon with Garlic and Ginger Pickles
- 4 pieces of salmon 120-150g each
- 1 tsp salt
- ½ tsp MSG umami seasoning
- 40 g ginger
- ½ tsp ground garlic or garlic powder
- 4 wedged slices of lemon or lime
- 200 ml water
- 50 ml rice vinegar
- A pinch of salt
- A pinch of MSG
- Rub the salt and umami seasoning into the salmon and leave overnight.
- Slide the ginger; cut into a leaf shape, make fine slits and place into the pickle bring overnight.
- Rub the garlic powder into the salmon and grill, or stir-fry both sides.
- Serve with lemon and sliced ginger.
Spenger's Clam Chowder
The closing of Spenger’s Fish Grotto Restaurant in Berkeley California after 128 years unleashed a wave of culinary nostalgia, especially for the legendary restaurant’s clam chowder.
- 4 pounds clams in shells scrubbed and drained
- 4 strips bacon cut in 1-inch pieces
- 1 large yellow onion finely diced
- 1/4 tsp. thyme
- 1/4 tsp. MSG
- 1 Tbsp. chopped parsley
- 2 large boiling potatoes cut in 1/2-inch cubes
- salt and pepper to taste
- 3 Tbsp. butter
- 4 Tbsp, flour
- 1 cup half-and-half
- In a large pot, place clams and enough boiling water just to cover. Cook, covered, until clams open. Remove clams; reserve liquid. Remove meat from shells and finely chop.
- In a saute pan, gently saute bacon. Add onion; cook 5 minutes more.
Add bacon and onion to the clam stock; bring to a boil. Add thyme, MSG, parsley, diced potatoes and chopped clams. Season with salt and pepper. Let simmer.
- In a small pot, melt butter. Blend in flour and stir into simmering stock. When stock coats a spoon and potatoes are fork-tender, stir in half-and-half and warm through. Do not let the mixture boil. Serve in deep soup bowls, with lots of sourdough bread.
Note: For Manhattan style chowder, add 4 peeled, chopped tomatoes, 1/4 stalk chopped celery and 1 chopped green pepper at the same time you add the onions. Omit the half-and-half.
Photo credit: Flickr user, Mark H. Anbinder
Chicken Noodle Soup
- 2 lbs. boneless skinless chicken breasts
- 2 quarts water
- 1 16 oz. bags mixed peas and carrots
- 2 cups celery cut into 1/2 inch slices
- 2 large baking potatoes skinned and cut into squares
- 1 cup onion chopped
- salt to taste
- 1 Tbsp. monosodium glutamate MSG
- 1 tsp. sugar
- 1 Tbsp. cornstarch
- 1/4 tsp. pepper
- 2 Tbsp. garlic powder
- 2 1/2 Tbsp. onion powder
- 2 cups thin egg noodles cooked
- Bring chicken, onion, and celery to a boil in a 4-quart Dutch oven.
- Add salt, pepper, onion and garlic powder.
- Cover and simmer until chicken is done.
- Skim fat if necessary.
- Remove chicken from broth; cool slightly and cut into 1-inch pieces.
- Set aside.
- Add peas and carrot mix, potatoes and cornstarch.
- Cook until potatoes are fork tender, about 10 minutes.
- Add chicken and noodles to broth; sprinkle with MSG and sugar; cook about 5 minutes.
Recipe courtesy of Food.com
Crock Pot Ham and Bean Soup
Ahhh, the classic ham and white bean soup – so hearty, comforting, and super easy in a slow-cooker! The crockpot does all the work for you.
- 1 cup dry white beans
- 4 cups water
- 2 bay leaves
- 1 1/4 cups onion chopped
- 1 1/2 cups carrot slices
- 1/2 cup celery slices
- 1 1/4 lbs. lean ham steak diced
- 1/2 teaspoon salt
- 1 1/2 teaspoon MSG (umami seasoning) Ac’cent® and Ajinomoto® are popular brands.
- Combine the first 4 ingredients in a crock-pot and cook on HIGH for 3 hours.
- Add carrot and celery slices to the pot and continue to cook on HIGH another 2 hours.
- Add diced ham, salt and MSG; cook another 2 hours. Serve hot.
Photo credit: Flickr user, Sabrina S
Recipe courtesy of MSGinfo.com
Sweet and Sour Meatballs
- 1 1/2 lb. lean ground beef
- 1 egg
- 1/2 cup milk
- 1/2 cup seasoned dry bread crumb
- 1 tsp. seasoning salt
- 1/2 tsp. fresh ground black pepper
- 3 Tbsp. minced dehydrated onion or 1 medium onion finely chopped
- 1/2 tsp. MSG
- 1 tsp. Worcestershire sauce
- 1 10 oz. jars grape jelly
- 1 12 oz. jars chili sauce
- 1 tsp. soy sauce
- 1/2 tsp. ground ginger
- Salt & freshly ground black pepper optional
- Combine first 9 ingredients thoroughly. Form into 3/4" meatballs by using a melon-baller to scoop the meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them. NOTE: do not precook the meatballs.
- Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat. Stir until smooth and heat to boiling, stirring frequently.
- Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
If desired, blot the surface of the sauce with paper towels to remove any grease. (Note: There should be little or no grease if you use lean ground beef.) If desired, adjust sauce seasoning with salt and pepper to taste.
- Serve hot in a chafing dish or keep warm in a small crockpot.
Recipe courtesy of Food.com
Spinach Cheese Stuffed Mushrooms
- 48 fresh whole baby portabella or white mushrooms 1 ½ to 2 inches in diameter
- 1 package 8 oz. cream cheese softened
- 1 box 9 oz. frozen chopped spinach thawed, squeezed to drain
- 1 cup freshly grated Parmesan cheese
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1/8 tsp. ground red pepper cayenne
- ¼ tsp. MSG
- ½ cup panko crispy bread crumbs
- 2 Tbsp. butter or margarine melted
- Preheat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems.
- In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt, both peppers and MSG until well blended.
- In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter.
- Spoon filling into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
- Bake 20 to 22 minutes or until thoroughly heated.
Mushrooms, filling and topping can be prepared the day before, packaged separately and refrigerated. On the day of the party fill mushrooms, refrigerate, and then bake just before the party.
Parmesan Cheese: Levels of glutamate (1200mg/100g)
Mushrooms: Levels of glutamate (180 mg/100g)
Recipe courtesy of BettyCrocker.com
Photo credit: Flickr user, Team WayLay
- 1 to 1 ½ cups shredded crab or imitation crab meat packed
- 1 pkg won ton wrappers 50 – 60 wontons
- 16 oz softened cream cheese
- ¼ cup sour cream
- 3 green onions white and very pale green parts only, sliced thin. Use the green parts to garnish
- 1 clove garlic minced fine
- 1 tsp ginger minced fine
- 2 tsp soy sauce
- 2 tsp sugar
- ½ tsp MSG monosodium glutamate
- Bowl of cool water
- Peanut oil for frying
- In a large mixing bowl, mix together the cream cheese, sour cream, soy sauce, ginger, garlic, sugar and MSG until smooth and well-combined.
- Thoroughly fold in the crab meat and green onions to the cheese mix.
Form the crab rangoon
- Place the small bowl of cool water on your work surface.
- Place a wonton wrapper on your work surface. Place 1 to 2 teaspoons of the cheese and crab mix in the center of the wonton wrapper (the proper amount depends on the size you bought).
- Take your finger and dip it in to the water. Run your finger on the outside edge of the wonton square. Then gently fold it over to form a triangle shape. Seal the edges firmly so they don't open during frying. You will find that as you seal one edge, the other may raise a bit, that's okay.
- Place each finished crab rangoon on a large sheet of wax or parchment paper. Cover with a kitchen towel to keep moist while you make the others.
Frying crab rangoon
- Place a pan suitable for deep frying over medium-high heat. Immediately pour the peanut oil to a depth of about 2". Heat to 350°F.
- Cook the crab rangoon in the hot oil (turning once) in small batches. They cook quickly. When finished frying, remove them with a spider or slotted spoon and drain on a rack or paper towels.
Cook them just a shade or two lighter than "golden brown." They seem to darken more a few moments after you remove them from the oil. You'll know if you fry them too long because the cheese and crab mixture will start to seep out from the seams.
Recipe courtesy of Chop Onions, Boil Water Blog
Savory Side Dishes
Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens
- 2/3 cup whole milk ricotta cheese
- 1 tablespoon chopped fresh chives
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 ½ tablespoons extra virgin olive oil
- 1 small shallot thinly sliced
- 4 ounces oyster mushrooms finely chopped
- 1 cup multi-colored small cherry tomatoes about 20 tomatoes
- ¾ cup microgreens
- 2 teaspoons fresh lemon juice
- 2 teaspoons peppery finishing olive oil such as Arbequina
- 10 slices baguette lightly toasted
- Stir together the ricotta, chives, 1/8 teaspoon fine sea salt, and ¼ teaspoon of the black pepper in a medium bowl. Cover and set in the refrigerator until ready to assemble the toasts.
- Heat the 2 ½ tablespoons of olive oil in a large skillet over medium heat. Add the shallot and cook for 90 seconds, stirring often. It will brown a bit in the oil as it softens. Add the mushrooms. Cook for 2 more minutes, stirring often, until the mushrooms darken and shrink. Add the tomatoes, continue to cook stirring constantly, for about 3 minutes, until the tomatoes begin to burst and the mushrooms are tender. If you have some larger tomatoes mixed in, pricking them with a fork will help them to burst.
- Remove from the heat and stir in ¼ teaspoon salt and the remaining ¼ teaspoon of black pepper.
- Transfer the microgreens to a small bowl. Toss with the lemon juice, finishing olive oil, and the remaining 1/8 teaspoon of salt.
- Spread the cheese mixture on toast; top with mushrooms, tomatoes and greens before serving.
Source: Mushroom Council
Miso Roasted Brussels Sprouts
Ah, Brussels sprouts, those little cabbages that my mother desperately tried to get us to eat. This particular recipe already has a terrific umami flavor thanks to the miso paste, but I still use a sprinkle of MSG.
- 1 pound brussels sprouts
- 1 ½ Tbsp. olive oil
- 2 ½ Tbsp. white shiro miso paste
- 1 Tbsp. maple syrup
- 1 Tbsp. cider vinegar
- 1 tsp. low sodium tamari or soy sauce
- ½ tsp. Sriracha or other hot sauce optional
- Dash of MSG popular brand names for MSG are Ac’cent® and Ajinomoto®
- Preheat the oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
- Mix the oil, miso paste, maple syrup, vinegar, tamari, MSG, and Sriracha together in a large bowl. Remove about 1 tablespoon of the sauce and save it to toss with the Brussels sprouts later.
- Add the Brussels sprouts to the bowl and toss to coat them with the sauce. Transfer the Brussels sprouts to a baking sheet sprayed with olive oil cooking spray, and spray them once or twice during cooking.
- Remove the tray from the oven and drizzle the reserved sauce on top. Toss to combine. Serve warm.
Recipe courtesy of Foodiephysician.com
- 16 oz hot bread roll mix package
- 2 lbs pork sausage
- 2 8 ounce packages pepperoni, finely chopped
- 5 tbsp grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 1 ½ tsp dried parsley
- 2 tsp garlic powder
- 1 tsp MSG monosodium glutamate
- 1 tsp dried minced onion
- ½ tsp dried oregano
- 2 sets of 2 eggs beaten
- Prepare roll mix according to package directions, letting rise only once, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- In a large skillet brown the pork sausage and pepperoni and drain well.
In a large bowl, combine the cooked sausage mixture, parmesan cheese, mozzarella cheese, cheddar cheese, 2 beaten eggs, parsley flakes, garlic powder, MSG, onion flakes, and oregano. Stir until well combined.
- Divide the risen dough in two. On a floured board roll out one half to a rectangle about 1 inch thick. Spread 1/2 of the filling over the rectangle. Starting at the wide end roll two times then fold in the sides. Continue rolling until the end, making sure the seal is on top. Repeat with remaining half.
- Place rolls on the prepared baking sheet. Brush generously with beaten eggs. Use toothpicks to help hold the seam shut. Bake at 350 degrees F (175 degrees C) for 1 hour.
Recipe courtesy of yummly.com
Caramelized Vegetable Casserole
The creator of this recipe is very knowledgeable about umami and the ingredients that pack an umami punch. See end note.
- 3 ½ pounds butternut squash cut into 1” cubes
- 2 large red bell peppers
- 2 fresh tomatoes quartered
- 2 medium red onions cut into wedges
- 3 Portobello mushrooms cut into 1-inch pieces
- 6 large garlic cloves peeled
- ¾ cup extra virgin olive oil
- 4 Tbsp. fresh flat-leaf parsley chopped
- 1 tsp. fresh rosemary minced
- 1 tsp. fresh thyme minced
- 1 Tbsp. low sodium soy sauce
- 1 tsp. anchovy paste
- 2 Tbsp. nutritional yeast
- ½ cup panko bread crumbs
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 cup freshly grated Parmesan cheese
- Preheat oven to 400 degrees. Roast the peppers, let cool, peel, seed and cut into 1” pieces.
- While peppers are roasting, poach the garlic cloves in 1/2 cup of the olive oil. Keep it at a slow simmer until golden brown, about 10 to 15 minutes. Set aside to cool. Once cool, mash with a fork and set aside.
- In separate bowls, toss the squash, onion, mushrooms and tomatoes using the olive oil from the garlic poaching.
- In a large cast iron or non-stick skillet, grill the squash until it starts to caramelize. Then separately grill the onion, the mushrooms and finally the tomato.
- In a large bowl, mix together all the remaining ingredients except for the cheese. Transfer the mixture to 2 - 2 ½ quart gratin dish or baking dish. Sprinkle evenly with Parmesan. Bake until squash is completely tender, about 30 minutes.
Som Tum (Green Papaya Salad)
Print this out and impress everyone with your worldly cooking skills. Som Tum done right!
- 10 oz. green papaya
- 5 cloves garlic chopped
- 4-6 bird’s eye chilies
- 4 cherry tomatoes halved
- 3 oz. long beans cut into 1 inch pieces
- 2 - 4 Tbsp. roasted peanuts
- 2 Tbsp. dried shrimp optional
- 2 Tbsp. fish sauce
- 2 Tbsp. palm sugar grated if purchased as a whole piece (can substitute sugar)
- 3 Tbsp. lime juice
- To garnish: 1 cup shredded red cabbage, fresh bean sprouts, and ½ cup long beans, cut into 1-inch pieces
- Peel papaya. Cut flesh into a fine julienne. Discard seeds. Reserve.
With a mortar and pestle, pound chilies and garlic together to form a chunky paste.
Add peanuts, dried shrimp, tomatoes, and beans. Mix to incorporate.
Add fish sauce, palm sugar, and lime juice.
- Add shredded papaya, fold it in.
- Put on a serving platter and garnish with red cabbage, fresh bean sprouts and long beans.
Recipe courtesy of Chef Chris Koetke
Note: For vegetarian som tum, omit the dried shrimp and substitute soy sauce for fish sauce.
Curry Rice Salad with Shrimp
This salad featuring shrimp is perfect for summer as a side dish or an entree!
- 1 10 ounce package frozen peas do not cook
- 1 1/2 cups cooked rice
- 1 8 ounce can shrimp
- 1 1/2 cups celery chopped
- 1/4 cup green onion chopped
- 1/2 cup salad oil
- 1 tablespoon soya sauce
- 1 teaspoon salt
- 3 tablespoons cider vinegar
- 1/2 teaspoon curry powder
- 1/2 teaspoon MSG
- 1/2 teaspoon white sugar
Mix salad ingredients together.
Shake all dressing ingredients together and combine with salad mixture.
Courtesy of Food.com
Chicken Sesame Salad
- 5 chicken breasts
- 8 scallions finely chopped
- 4 oz. slivered almonds
- 1 pkg. Chinese noodles
- 1 large head of iceberg lettuce
- 4 stalks celery finely chopped
- 1 pkg. sesame seeds lightly toasted
- ½ cup vegetable oil
- 1 tsp. seasoned salt
- 6 Tbsp. white vinegar
- 1 tsp. pepper
- 1 tsp. Accent® Flavor Enhancer
- 8 tsp. sugar
- Boil the chicken breasts until cooked through.
Cool and shred (do not chop).
Combine with all the other ingredients and toss.
Recipe courtesy of Cooks.com
Photo credit: Flickr user, Alpha