jglass
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Szechuan Noodle Salad
4 ounces oriental noodles or spaghetti, broken up
3 tablespoons honey
3 tablespoons oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce (may use light)
1 1/2 teaspoons gingerroot, grated
1 teaspoon red pepper flakes, crushed (or to taste)
3 cups chicken breasts, cooked and shredded
1 cup red cabbage, finely chopped
4 scallions, finely sliced
2 carrots, shredded
1 red bell pepper, diced
1/2 cup dry roasted peanuts (optional)
Cook noodles to desired doneness as directed on the package.
Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
Drain noodles; rinse noodles in cold water to cool.
In a large bowl, combine cooked noodles, chicken and vegetables.
Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.
4 ounces oriental noodles or spaghetti, broken up
3 tablespoons honey
3 tablespoons oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce (may use light)
1 1/2 teaspoons gingerroot, grated
1 teaspoon red pepper flakes, crushed (or to taste)
3 cups chicken breasts, cooked and shredded
1 cup red cabbage, finely chopped
4 scallions, finely sliced
2 carrots, shredded
1 red bell pepper, diced
1/2 cup dry roasted peanuts (optional)
Cook noodles to desired doneness as directed on the package.
Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
Drain noodles; rinse noodles in cold water to cool.
In a large bowl, combine cooked noodles, chicken and vegetables.
Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.