posted by Beck 05-08-103 5:46 AM
Szechuan Pasta Chicken Salad
1 lb Thin noodles
3/4 c Soy sauce
1/4 c Peanut oil
2 c Mayonnaise
1 tb Dijon mustard
1/4 c Oriental-style sesame oil
2 Whole boneless, skinless, cooked Chicken breasts
6 Green onions, thinly sliced
2 Carrots, peeled and coarsely Chopped
1 Red sweet pepper, chopped
1 (8-oz.) can sliced bamboo shoots, drained
1 (6-oz.) jar mini corn on the Cob, drained
1/2 c Chopped, fresh cilantro
1/2 lb Fresh snow peas, trimmed, Cut into julienne
Szechuan chili oil
Cut chicken breasts into bite-sized pieces and reserve. Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce and then peanut oil. Cool to room temperature, occasionally 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 overnight. Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry.