Asian Chicken Noodle Salad With Snap Peas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe I found on Epicurious by Selma Brown Morrow. June 2010 We tried it last night and thought it was great. Loved the dressing. I used Mango Peach Chutney for the chutney. I added more vegetables as options. Ingredients:
3/4 cup vegetable oil |
3/4 cup major grey's mango chutney (i used mango peach chutney) |
6 tablespoons rice vinegar, unseasoned |
3 garlic cloves, large peeled |
6 3/4 teaspoons soy sauce |
1 1/2 tablespoons sesame oil |
1 1/2 teaspoons dijon mustard |
1 1/2 teaspoons dry crushed red pepper |
1 (16 ounce) package soba noodles |
1 tablespoon sesame oil |
2 chicken breast halves, grilled, cut horizontally in half, then crosswise into thin strips |
6 green onions, thinly sliced |
sesame seeds, toasted (optional) |
vegetables, optional- broccoli, carrot, red pepper, cucumber |
Directions:
1. Dressing:.
2. Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
3. Salad:.
4. Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
5. Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter;add optional vegetables and top with toasted sesame seeds, if desired.
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