Szechuan Chicken Pasta Salad

  • Yield 4 servings


4 pieces boneless, skinless chicken breast halves, cut in thin strips
3 tablespoons light soy sauce
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons sesame oil
1/2 pound vermicelli, cooked according to package directions
1/2 cup chopped green onions
1/2 cup finely grated carrot
1/2 cup seeded and grated cucumber
1-1/2 cup fresh bean sprouts, rinsed and drained
1 tablespoon sesame seeds
1/2 cup water
6 tablespoons light soy sauce
2 tablespoons peanut butter
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes


In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add
chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
In frypan, place sesame oil over high heat. Add chicken strips and stir-fry
about 5 minutes or until chicken is lightly browned. Remove chicken from frypan
and cool. In large bowl, place vermicelli, chicken, green onions, carrots,
cucumber and bean sprouts; toss gently to mix well. Pour Dressing over mixture
and stir until well coated. Refrigerate 30 minutes, arrange on platter and
sprinkle with sesame seeds.


Dressing:</I> In small bowl, whisk
together 1/2 cup water, 6 tablespoons light soy sauce, 3 tablespoons peanut
butter, 2 tablespoons cider vinegar, 2 teaspoons sugar and 1/8 teaspoon crushed
red pepper flakes.



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