Chinese Chicken-Noodle Salad Recipe - Cooking Index
Chinese Chicken-Noodle Salad Recipe - Cooking Index
| 4 oz | Angel hair pasta - uncooked | |
| 1 cup | Fresh snow peas - diagonally sliced | |
| 1/2 x | ||
| 2 cups | Chicken breast* - shredded cooked, | |
| 3/4 x | ||
| 1/2 cup | Red bell pepper - diced | |
| 1/4 cup | Green onion - sliced | |
| 1 cup | Cucumber - peeled, halved (medium) | |
| Lengthwise | ||
| 3 tablespoons | Low-sodium teriyaki sauce | |
| 2 tablespoons | Rice vinegar | |
| 2 teaspoons | Sesame seeds - toasted | |
| 1 teaspoon | Dark sesame oil | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | Pepper |
* skinless and boneless
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 mixture, chicken, and next 3 ingredients in a bowl; set aside.
Combine teriyaki sauce and next 5 ingredients in a bowl; stir well. Pour over pasta mixture and toss well.
Source:
Cooking Light, May 1994, page 138
Average rating:
10 (1 votes)
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