Szechuan Chicken Pasta Salad
- Yield 4 servings
Ingredients
- 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
- Dressing;
- 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
Instructions
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.
