The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
Chinese Chicken Noodle Salad
|4 ounces angel hair pasta
1 cup (1-inch pieces) green vegetable, such as asparagus, green beans, broccoli or snow peas
2 cups shredded cooked chicken
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
|1 medium cucumber, peeled, chopped
3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 teaspoons sesame seeds, toasted
1 teaspoon dark sesame oil
1/4 teaspoon pepper
Break the pasta into 5-inch lengths. Bring a pot of water to a boil. Add the pasta and cook for 2 minutes. Add the green vegetable pieces, return the water to a boil and cook for 1 minute. Drain, rinse with cold water and drain well. Combine the pasta mixture, chicken, red pepper, green onions and cucumber in a large bowl and toss to mix. Combine the soy sauce, rice vinegar, sesame seeds, sesame oil and pepper in a small bowl and mix well. Add to the pasta mixture and toss to mix. Refrigerate, covered, until serving time.
Yield: 4 servings
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