Prep 20 mins
Cook 15 mins
This Salad makes a complete meal. The leftovers taste awsome wrapped in a soft tortilla.
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon mustard
- 1 1⁄2 teaspoons sesame oil
- 1 garlic clove
- 1⁄2 teaspoon hot pepper flakes
- 1 cup snow peas, halved
- 1 lb linguine or 1 lb Asian noodles
- 2 cups cooked chicken breasts, cut into small cubes
- 1 red pepper, cut into strips
- 1⁄2 cup green onion, Sliced
- 1 cup fresh bean sprout (optional)
- In a small bowl, blend soy sauce, rice vinegar, water, mustard, seseame oil, garlic, and hot pepper flakes, set aside.
- Blanch snow peas in a pot of boiling hot water for 1 minute. Drain immediately and put into ice cold water. Drain again. Pat Dry.
- Cook pasta or noodle according to package directions. Rinse with cold water and drain well.
- In large bowl, stir together pasta, chicken, snow peas, red pepper, green onions, and reserved dressing. Refridgerate for no less then 30 minutes before eating.
- Just before serving, top with bean sprouts if using.
- If well chilled, this salad will keep for up to 2 days.
- P.S. I have used shrimp instead of chicken, it's just as yummy!
I doubled the sauce. Took the left overs to work wrapped in lettuce leaves and drizzled the sauce over as I ate. Double yummy. Thanks for sharing
This is a very nice and fresh tasting salad, and attractive to serve. I thought the leftovers were better, and suggest making it a day, or at least several hours ahead of serving. The pasta does absorb the sauce, and it was just a little dry. It wasn't very strongly flavored, so I think the amount of sauce could be increased with no problem, which would help with keeping it moister. I might try adding some cilantro or basil, too. Even with the changes I'd like to try, it's a keeper just as written.