Ingredients Jump to Instructions ↓

  1. 1 lb Thin noodles

  2. 3/4 c Soy sauce

  3. 1/4 c Peanut oil

  4. 2 c Mayonnaise

  5. 1 tb Dijon mustard

  6. 1/4 c Oriental-style sesame oil

  7. 2 Whole boneless, skinless Chicken breasts

  8. 6 Green onions, thinly sliced

  9. 2 Carrots, peeled and coarsely Chopped

  10. 1 Red sweet pepper, chopped

  11. 1 (8-oz.) can sliced bamboo Shoots, drained

  12. 1 (6-oz.) jar mini corn on the Cob, drained and thinly Sliced

  13. 1/2 c Chopped, fresh cilantro

  14. 1/2 lb Fresh snow peas, trimmed, Cut into julienne, blanched Then cooled in cold water, Drained Lightly toasted sesame seeds Szechuan chili oil

Instructions Jump to Ingredients ↑

  1. Poach and cool chicken breasts. Cut into bite-sized pieces and reserve. Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly. Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use. Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight. Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds. Serves 10 to 12 as a salad. SOURCE: Cooking with Class, Jeanette Turrin. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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