Szechuan Noodle Salad
Jessica Bargon
ingredients
- 4 oz. uncooked oriental noodles or spaghetti, broken into 3-inch pieces
- 3 Tbs. oil
- 3 Tbs. honey
- 1 Tbs. oriental sesame oil
- 1 Tbs. rice vinegar
- 1 Tbs. soy sauce
- 1 1/2 tsp. grated ginger root
- 1 tsp. crushed red pepper flakes
- 3 c. shredded cooked chicken
- 1 c. finely shredded red cabbage
- 4 green onions, thinly sliced
- 2 carrots, shredded
- 1 red bell pepper, chopped
- 1/2 c. dry-roasted peanuts
directions
- 1
Cook noodles to desired doneness as directed on package. Meanwhile, in small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, ginger root and red pepper flakes; blend well
- 2
Drain noodles; rinse with cold water to cool. In a large bowl, combine cooked noodles, chicken, cabbage, onions, carrots and bell pepper. Pour dressing over salad; toss to mix. Sprinkle with peanuts.
Source: Mary Ann Moschner
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