Chinese chicken-noodle salad

2 Servings

Ingredients

Quantity Ingredient
4 ounces Angel hair pasta; uncooked
1 cup (1/2-in) diagonally sliced
Fresh snow peas
2 cups Shredded cooked chicken
Breast; approx 3/4#
½ cup Diced red bell pepper
¼ cup Sliced green onions
1 Medium cucumber, peeled,
Halved
Lengthwise, and sliced about 3/4 cup
3 tablespoons Low-sodium teriyaki sauce
2 tablespoons Rice vinegar
2 teaspoons Sesame seeds; toasted
1 teaspoon Dark sesame oil
½ teaspoon Salt
¼ teaspoon Pepper

Directions

Recipe by: Cooking Light From: kmeade@... (The Meades) Date: Fri, 24 May 1996 12:13:11 -0400 Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow peas; cook an additional minute. Drain and rinse under cold, running water; drain well. Combine pasta mixutre, chicken, and next 3 intredients in a bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-½ cup servings.

Cal 270 (17% from fat) / Prot 26g / Fat 4.9g (Sat 1g, Mono 1.6g, Poly 1.6g); Carb 28.8g / Fiber 2.5g / Chol 54mg / Iron 3.2mg / Sodium 572 mg / Calc 48mg

Posted to Master Cook Recipes List, Digest #96

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