||SZECHUAN PASTA CHICKEN SALAD
||Pasta, Chicken, Vegetables
1 lb Thin noodles
3/4 c Soy sauce
1/4 c Peanut oil
2 c Mayonnaise
1 tb Dijon mustard
1/4 c Oriental-style sesame oil
2 Whole boneless, skinless
6 Green onions, thinly sliced
2 Carrots, peeled and coarsely
1 Red sweet pepper, chopped
1 (8-oz.) can sliced bamboo
1 (6-oz.) jar mini corn on the
Cob, drained and thinly
1/2 c Chopped, fresh cilantro
1/2 lb Fresh snow peas, trimmed,
Cut into julienne, blanched
Then cooled in cold water,
Lightly toasted sesame seeds
Szechuan chili oil
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
Just before serving add julienned snow peas, adding a little extra soy
sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with
Serves 10 to 12 as a salad.
SOURCE: Cooking with Class, Jeanette Turrin.