Recipe by Alan in SW Florida
Eat your garlic - and keep your friends. The soy, ginger, and sesame oil will mask any hint of "garlic breath." This is eaten chilled, so make ahead and take to work for lunch.
Top Review by ThinOne
WAAAAAY too much ginger. Maybe this should be 1/2 a finger of fresh ginger instead of half a cup. It is a very spicy, strong root. This sounds way over the reasonable limit. I make a 12 cup chai tea that only calls for a 1 inch slice, peeled and chopped.
- 1⁄3 cup vegetable oil
- 1⁄3 cup soy sauce
- 2 tablespoons honey
- 1 teaspoon oriental sesame oil
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup coarsely chopped fresh ginger
- 2 teaspoons finely chopped garlic
- 2 tablespoons coarsely chopped green onions
Pasta and Chicken
- 1 lb linguine or 1 lb thin spaghetti
- 1⁄4 lb snow peas
- 2 cups cooked chicken, julienned
- 1 red bell pepper, julienned
- 1 (8 ounce) can sliced water chestnuts, drained or 1 large celery rib, sliced thin
- 1⁄2 cup thinly sliced green onion
- 2 teaspoons sesame seeds, toasted (optional)
Directions See How It's Made
- Dressing: Combine first 5 ingredients in a large bowl. in a food processor, process ginger, garlic, and green onions until chopped fine. Whisk into soy mixture.
- Cook pasta according to package directions. Drain, rinse under cold water and set aside.
- Heat snow peas and 1/2 teaspoon salt in 1 inch water in medium saucepan over high heat until snow peas are bright green, 20 seconds. Remove from heat. Drain and rinse under cold water. Julienne.
- Add snow peas and pasta to dressing with remaining ingredients; toss to coat. (Can be made ahead. cover and refrigerate up to 4 hours.).