Szechuan Pasta Chicken Salad
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Ingredients
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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Instructions
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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