Chinese chicken-noodle salad #2

Yield: 2 servings

Measure Ingredient
4 ounces Angel hair pasta --
\N \N Uncooked
1 cup (1/2-in) diagonally sliced
\N \N Fresh snow peas
2 cups Shredded cooked chicken
\N \N Breast -- approx 3/4#
½ cup Diced red bell pepper
¼ cup Sliced green onions
1 medium Cucumber, peeled, halved
\N \N Lengthwise, and sliced --
\N \N About 3/4 cup
3 tablespoons Low-sodium teriyaki sauce
2 tablespoons Rice vinegar
2 teaspoons Sesame seeds -- toasted
1 teaspoon Dark sesame oil
½ teaspoon Salt
¼ teaspoon Pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow peas; cook an additional minute. Drain and rinse under cold, running water; drain well. Combine pasta mixutre, chicken, and next 3 intredients in a bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-½ cup servings.

Recipe By :

Similar recipes