Chicken, Mein, and Vegetables in Creamy Szechuan Dressing

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READY IN: 45mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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