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Oriental Noodle Salad
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Description
Cold sesame-peanut noodle salad with chicken and crunchy vegetables made with soba noodles, buckwheat noodles, or even plain spaghetti noodles if the soba noodles aren’t readily available.
Ingredients
- 12 ounces, weight Soba Noodles
- 1 cup Diced Red Bell Pepper
- 1 cup Sugar Snap Peas
- 8 ounces, weight Sliced Water Chestnuts, Drained
- 1 cup Sliced Cooked Chicken Breast
- 1 cup Jarred Peanut Dipping Sauce
- ½ cups Dark Sesame Oil
- ½ cups Soy Sauce
- 1 cup Sliced Green Onion
- ½ cups Chopped Cilantro
- 2 Tablespoons Toasted Sesame Seeds
Preparation
Cook noodles to al dente stage and drain, reserving the cooking water to lightly blanche the peppers and snow peas.
After cooking and draining vegetables, add them to the cooling noodles along with the cooked chicken and drained water chestnuts. Then blend the the peanut dipping sauce, sesame oil, and soy sauce together in a blender; mix well with the noodles and vegetables.
Let cool and top with the green onion, cilantro, and toasted sesame seeds. Serve cold or at room temperature.
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2 Comments
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konacoffee421 on 7.20.2011
THis was really good. I had some chicken marinating in soy sauce and sesame oil with fresh ginger, so this was perfect! I used whole wheat Lo Mein noodles – only about half a package, and the veggies in the recipe. I used only half a cup of the peanut sauce and also halved the other liquids and it was plenty, so watch the amount of sauce that you put on because I’m glad I didn’t have too much more. Overall a great recipe and a good springboard to add other meats and veggies that you have on hand!
MS Hospitality on 9.8.2009
You are going to make me break my diet! This sounds wonderful! Great Recipe!