Szechuan Chicken Pasta Salad

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves, cut in thin strips
• 3 tablespoons light soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons sesame oil
• 1/2 lb vermicelli, cooked according to package directions
• 1/2 cup chopped green onion
• 1/2 cup finely grated carrot
• 1/2 cup seeded and grated cucumber
• 1 1/2 cups fresh bean sprouts, rinsed and drained
• 1 tablespoon sesame seeds (garnishment)
• 1/2 cup water
• 6 tablespoons light soy sauce
• 3 tablespoons peanut butter
• 2 tablespoons cider vinegar
• 2 teaspoons sugar
• 1/8 teaspoon crushed red pepper flakes

Recipe

• 1 in glass bowl, mix together soy sauce, sugar and red pepper flakes. add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
• 2 in frypan, place sesame oil over high heat. add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. remove chicken from frypan and cool.
• 3 in large bowl, place vermicelli, chicken, green onions, carrots, cucumber and bean sprouts; toss gently to mix well.
• 4 pour dressing over mixture and stir until well coated. refrigerate 30 minutes, arrange on platter and sprinkle with sesame seeds.
• 5 for the dressing: in small bowl, whisk all dressing ingredients together.