Oriental Chicken Noodle Salad

 

 

1
pound imported linguine, cooked al dente, drained and
rinsed under cold water
1 1/2 to 2
pounds boneless, skinless chicken breasts, poached,
cut into 1-inch pieces
2
cups frozen petite peas, thawed
1
carrot, peeled and cut into julienne strips
1
red pepper, cored and cut into julienne strips
4
green onions, thinly sliced on diagonal

 

 

In a large mixing bowl, combine the linguine, chicken, peas, carrot, red pepper and green onions.

 

 

Dressing

 

1/2
cup soy sauce
1/4
cup vegetable or canola oil
1/4
cup rice wine vinegar
2
tablespoons dark sesame oil
1
tablespoon minced garlic
2
tablespoons brown sugar
1
tablespoon freshly grated ginger
2 to 3
drops hot chili oil
2
tablespoons toasted white sesame seeds
2
tablespoons black sesame seeds

 

 

In a small bowl, whisk the soy sauce, oil, rice wine vinegar, sesame oil, garlic, sugar, ginger and chili oil.  Pour over the pasta and toss to combine.  Sprinkle on the sesame seeds.  Refrigerate until ready to use.  Best made several hours before serving. 

 

Serves 6 to 8.