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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. SESAME CHICKEN NOODLE SALAD
2. has been sent to you from Kristin
3. Kristin wants you to know: ok-modifications- i add one bag of chopped frozen green beans to this recipe. i cook the chicken (pan saute)in zesty italian dressing and soy (or teriyaki sauce) and take the chicken out and put the beans in (more so to unfreeze them than to cook them). i do not add cilantro to mine. also, buy the jarred ginger-it's easier than grating it!!! to cool it quickly, rinse your noodles in cold water when they come out of the pot, and cook the chicken first and refridgerate while you are doing the rest of the stuff. also i serve with a cucUmber and tomato salad that is marinated in kraft zesty italian and teriyaki. i highly recommend serving with muffins too- coconut or blueberry-yum!!!
4. You can view the complete recipe online at: /recipes/recipe_views/views/107849
5. SESAME CHICKEN NOODLE SALAD
6. pound vermicelli
7. tablespoons rice vinegar
8. tablespoons soy sauce
9. /4 cup vegetable oil
10. tablespoons grated peeled fresh ginger
11. tablespoons chili-garlic sauce
12. tablespoons oriental sesame oil
13. /2 cups sliced green onions
14. cups diced cooked chicken
15. /2 cup chopped fresh cilantro
16. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain well.
17. Whisk together next 6 ingredients in large serving bowl. Add hot pasta, green onions, and chicken; stir to coat with sauce. Add cilantro; toss to blend.
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