Monday, May 21, 2007


Well this salad is not a no-cook salad, but the small amount of stove time is worth the culinary spoils. This is actually lifted from my husband collection of culinary masterpieces. He has an amazing way of blending yummy flavors into something crave-able. Enjoy.

Szechuan Chicken Pasta Salad
4 boneless, skinless chicken breast halves, cut in thin strips3 tablespoons light soy sauce1/4 teaspoon sugar1/4 teaspoon crushed red pepper flakes2 tablespoons sesame oil1/2 pound vermicelli, cooked according to package directions1/2 cup chopped green onions1 cup finely grated carrot1 cup seeded and grated cucumber1 cup seeded and thinly sliced red pepper
1 1/2 cups fresh bean sprouts, rinsed and drainedShredded red & green cabbage
Dressing (recipe follows)Crunchy Chow-mein Noodles
1 tablespoon sesame seeds

1. In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
2. In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool.
3. In large bowl, place vermicelli, chicken, green onions, carrots, cucumber, bell pepper and bean sprouts; toss gently to mix well. Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange onto a bed of shredded cabbage and sprinkle with sesame seeds & crunchy noodles.

Makes 4-6 servings.

Dressing: In small bowl, whisk together 1/2 cup water, 6 tablespoons light soy sauce, 3 tablespoons peanut butter, 2 tablespoons cider vinegar, 2 teaspoons sugar and 1/8 teaspoon crushed red pepper flakes.