Dressing:
1/2 C. soy sauce
1/4 C. oil
1/4 C. rice wine vinegar
2 T. dark sesame oil
1 T. minced garlic
2 T. brown sugar
1 T. freshly grated ginger
2 to 3 drops hot chili oil
2 T. toasted white sesame seeds
In a small bowl, whisk the soy sauce, oil, rice wine vinegar, sesame oil,
garlic, sugar, ginger and chili oil. |
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Oriental Chicken Noodle Salad
1 lb. imported linguine, cooked al dente, drained and rinsed
under cold water
1 1/2 - 2 lbs. boneless, skinless chicken breasts, poached, cut into 1-inch
pieces
2 C. frozen petite peas, thawed
1 carrot, peeled and cut into julienne strips
1 red pepper, cored and cut into julienne strips
4 green onions, thinly sliced on diagonal
2 T. black sesame seeds
In large mixing bowl, combine linguine, chicken, peas, carrot, red pepper and
green onions.
Pour the dressing over the pasta and toss to combine. Sprinkle on the sesame
seeds. Refrigerate until ready to use. Best made several hours before serving.
Serves 6-8.
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