Chinese chicken-noodle salad #2
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Angel hair pasta -- |
| Uncooked | ||
| 1 | cup | (1/2-in) diagonally sliced |
| Fresh snow peas | ||
| 2 | cups | Shredded cooked chicken |
| Breast -- approx 3/4# | ||
| ½ | cup | Diced red bell pepper |
| ¼ | cup | Sliced green onions |
| 1 | medium | Cucumber, peeled, halved |
| Lengthwise, and sliced -- | ||
| 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 |
Directions
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 :