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Foodgeek: |
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Rating: |
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Servings: |
10 to 12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. thin noodles
3/4 cup soy sauce
1/4 cup peanut oil
2 cups mayonnaise
1 tbsp. Dijon mustard
1/4 cup Oriental-style sesame oil
2 chicken breasts
6 green onions, thinly sliced
2 carrots, peeled and coarsely chopped
1 red bell pepper, chopped
1 can (8 oz.) sliced bamboo shoots, drained
1 jar (6 oz.) mini corn on the cob, drained and thinly sliced
1/2 cup chopped cilantro
1/2 lb. snow peas, trimmed, julienned, blanched and cooled in cold water
Lightly toasted sesame seeds
Szechuan chili oil
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Directions:
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Poach and cool chicken breasts; cut into bite-sized pieces and reserve. Cook noodles; drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly.
Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use. Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles; mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight.
Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds.
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