Recipe by thistleridge
A great crowd pleaser, perfect for Superbowl Sunday. It is light, crunchy, spicy and different from other pasta salads. I've used this recipe for surprise birthday parties to baby showers to summer barbecues. I got this from Cold Pasta by James McNair. DON'T BE PUT OFF BY THE LIST OF INGREDIENTS. Please read through entire recipe for garnishes not listed in ingredients. Enjoy.
- 1 lb angel hair pasta
- 3⁄4 cup soy sauce
- 1⁄4 cup peanut oil
- 2 cups mayonnaise
- 1 tablespoon dijon-style mustard
- 1⁄4 cup sesame oil
- 1 lb chicken breast (poached or grilled)
- 6 green onions, thinly sliced
- 1 red pepper, coarsely chopped
- 2 carrots, peeled & coarsely chopped
- 8 ounces bamboo shoots, drained
- 6 ounces miniature corn cobs, sliced
- 1⁄2 cup cilantro, chopped
- 1 lb snow peas, julienned
Directions See How It's Made
- Cut cooked chicken into bite sized pieces.
- Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
- In a separate bowl combine mayo, mustard, sesame oil and remaining 1/4 cup soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
- Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles. Mix gently.
- Add reserved mayo mixture and blend well.
- Cover and refrigerate until ready to serve, preferably overnight.
- About 30 minutes before serving, remove from fridge and toss in julienned snow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
- Garnish with cilantro and sesame seeds.