Asian Noodle Salad

Salad

1 lb. linguine
1/8 c. sesame oil
1 – 2 ½ lb already roasted chicken, skinned, boned, shredded.
1 bunch green onions, sliced thinly
1 bunch fresh cilantro, chopped
1 c. snow peas, lightly steamed, then refreshed in cool water (or thaw a box of frozen snow peas – – easier!)
1-2 jalapeno chilies (depending on your heat tolerance) seeded, deveined, minced
½ bunch of radishes, thinly sliced
1 c. cucumber, peeled, chopped in ½” dice
1 c. diced red, orange or yellow bell pepper
2-3 carrots, scraped and grated
½ c. sesame seeds, lightly toasted (place in dry skillet over medium heat and toss gently when they start “popping”)
½ c. dry roasted peanuts

Dressing
½ c. soy sauce
¼ c. creamy peanut butter (it works best to spray the cup with PAM, and then measure the peanut butter into it – – it falls out much easier!)
¼ c. rice vinegar
¼ c. sesame oil
½” slice of ginger
1 clove of garlic
1 T. sugar

For salad:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend.

Mix in chicken, onions, cilantro, snow peas, jalapenos, radishes,
cucumber, peppers, and carrots.

Dressing:
Combine soy sauce, peanut butter, ginger, garlic, vinegar, sesame oil and sugar in processor; blend until smooth. Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

Trisha

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