Rainbow peanut noodles

1 Servings

Ingredients

Quantity Ingredient
½ pounds Thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil
5 Carrots, peeled and grated
2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry
2 cups Bean sprouts, rinsed and drained
1 Red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
2 cups Sliced cooked chicken (cut into thin strips)
1½ tablespoon Minced scallion greens
Chinese Peanut Dressing

Directions

Arrange the noodles in a large serving bowl.

Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top.

Serve at room temperature or chilled, with the Chinese Peanut Dressing.

Yield: 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812 Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@...> on Feb 5, 1997.

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