Recipe for Szechuan Pasta Chicken Salad


1 lb thin noodles
3/4 cup soy sauce
1/4 cup peanut oil
2 cup mayonnaise
1 tablespoon dijon mustard
1/4 cup oriental-style sesame oil
2 whole boneless, skinless
1 chicken breasts
6 green onions, thinly sliced
2 carrots, peeled & coarsely
1 chopped
1 red sweet pepper, chopped
1 (8-oz.) can sliced bamboo
1 shoots, drained
1 (6-oz.) jar mini corn on the
1 cob, drained and thinly
1 sliced
1/2 cup chopped, fresh cilantro
1/2 lb fresh snow peas, trimmed,
1 cut into julienne, blanched
1 then cooled in cold water,
1 drained
1 lightly toasted sesame seeds
1 szechuan chili oil


Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.

Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly.

Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use.

Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight.

Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds.

Serves 10 to 12 as a salad.

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