Please consult the OU's guidelines for checking fruits and vegetables.

Chinese Chicken Pasta Salad
Chinese Chicken Pasta Salad Eileen Goltz | Meat
1 hour, 40 minutes 40 minutes
1 hour

  • From http://www.southerncooking.com
  • This wonderful stir-fried veggie, chicken pasta salad that’s great served warm or cold.
  • Fresh Broccoli, Cauliflower and Green Onions/Scallions require insect infestation inspection. Please see “Kashrut Instructions” below.
  • Frozen broccoli and cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.
Ingredients
  • 11 oz. rotini pasta
  • 6¾ boneless chicken breast halves
  • ⅓ cup and 1 Tablespoon and 1 teaspoon vegetable oil
  • 1¼ teaspoons salt, divided
  • 2¾ carrots
  • 11 oz. fresh mushrooms
  • ⅔ head broccoli
  • ⅔ head cauliflower
  • ⅓ cup water
  • 1⅓ bunches green onions
  • 2 Tablespoons and 2 teaspoons soy sauce
  • ¼ cup sesame oil

Instructions
  1. Cook chicken breast and cut into bite-sized pieces.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.

  3. Slice carrots diagonally. Cut broccoli and cauliflower into florets. Quarter mushrooms and chop scallions.
  4. In large skillet or wok, heat 1 Tablespoon oil.
  5. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta.
  6. Add 2 Tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
  7. Add 2 more Tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil.
  8. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally.
  9. Remove vegetables with slotted spoon and toss with pasta and chicken.
  10. Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

Kashrut Instructions

FRESH BROCCOLI:

DESCRIPTION: Broccoli is a green vegetable resembling a miniature tree. Its thick central stem divides into many smaller branches, which are crowned with tightly clustered green florets.

INFESTATION: Broccoli may be infested with a variety of insects, most prominently aphids and thrips. The aphids are green or white, but will often turn brown during the parboiling (partial cooking) that is done to prepare the vegetable for inspection (see Inspection, below). The thrips are usually black or gray.

Also present at times is the broccoli worm, a thin white or light greenish worm of about a half inch’s length. This worm, when present, is difficult to discern because it looks like one of the thin stems.

Our research has indicated that infestation levels of broccoli grown domestically (USA, Canada, but not Mexico) vary by season. During the winter months, (approximately November through March), infestation level is around 10%. Broccoli grown during this season should be inspected. During the summer months (the remaining seven months of the year), broccoli can be heavily infested, and inspection is often impractical. Broccoli from Mexico is infested throughout the year. It is primarily used for frozen broccoli products.

INSPECTION: When checking broccoli, a well-lit area should be chosen. This aids in discerning an insect from the floret pieces. It should be noted that cleaning infested broccoli is not feasible. The purpose of inspection is to determine if the broccoli is infested. Once infestation is detected, the floret portion of the head must be discarded. One cannot be certain that all insects will be discovered and removed. However, the stem portion may be separated, washed and consumed.

Fresh broccoli-stems:

Broccoli stems may be used after a thorough washing. No further checking is necessary.

Fresh broccoli (whole):

  1. It is virtually impossible to perform a comprehensive inspection on raw broccoli. Parboil the broccoli for ten seconds to soften the florets and stems. An additional benefit of parboiling is that aphids often turn from green to brown and the florets from light to dark lush green. The contrast of colors makes the insects more easily detectable after this process. Submerge in cold water immediately after parboiling to preserve the flavor and firmness of the vegetable.
  2. It is important to segregate each head individually when processing more than one head of broccoli. If a section of a broccoli head shows infestation, the entire head must be discarded.
  3. Inspect each floret section:
    1. Look carefully at the under part (i.e., the branched area) of each floret. It is important to check the Y-shaped crevice between the branches.
    2. Spread each floret head apart and look inside the floret from the top¬ down (i.e., through the green flower buds, into the branch area).
  4. If one OR two insects are found, special care should be taken in examining the remaining sections of that broccoli head. Should a total of three insects be found, either in a particular section or spread among different sections of the same broccoli head, the entire head should be discarded.

Alternative method:

  1. While parboiling the broccoli as described above, agitate the vegetable in the boiling water and bang it against the side of the pot several times.
  2. After removing the broccoli and submerging it in cold water, check a sampling of the parboiled water in a glass bowl over a light box.
  3. If insects appear in the water, each floret must be checked meticulously.
  4. If no insects appear in the water, the broccoli may be used after running a strong stream of water through the head from top to bottom and from bottom to top.

Beware: Insects like company. If even one insect is found, the entire head must be checked most scrupulously.

Please note: erudite displays should not include raw broccoli due to the impossibility of properly checking raw broccoli.

CAULIFLOWER (Fresh & Frozen):

INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.

INSPECTION:

  1. Separate and remove cauliflower florets from the stem
  2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret
  3. Wash thoroughly before using.
  4. Heads of cauliflower that are found to be infested are difficult to clean and should not be used

Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.

MUSHROOMS:

  • Shiitake and Button mushrooms may be used after a thorough washing.
  • Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
  • Portobello mushrooms should be checked in the following manner:
    1. Remove stem from mushroom cap.
    2. Examine the detached stem for any sign of worms.
    3. Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
    4. Wash thoroughly.

SCALLIONS:

INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.

INSPECTION:

  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, it must be discarded.