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Spicy Asian Chicken Noodle Salad Recipe

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Here's a tasty salad in which you can use leftover cooked pasta and chicken. You'll be wowed by the wonderful restaurant-style Asian flavor of this hearty salad. It's best prepared several hours before serving, so the flavors have time to develop.

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6 Servings
Prep/Total Time: 20 min.

Ingredients

1/2 cup rice vinegar
1/3 cup Kikkoman Soy Sauce
1/3 cup Crisco® Oil
1 tablespoon sugar
2 teaspoons minced fresh gingerroot
2 tablespoons Asian-style chili-garlic sauce
3 tablespoons sesame oil
12 ounces vermicelli pasta, cooked and drained
1 cup thinly sliced green onions
2 cups diced cooked chicken
1/2 cup snow peas, cooked and drained
1/2 cup chopped fresh cilantro
1/4 cup McCormick® Sesame Seeds

Directions

In a large serving bowl, whisk together first seven ingredients. Add pasta, green onions, chicken and snow peas; stir to coat with sauce. Add cilantro and sesame seeds; toss to blend. Serve slightly warm or at room temperature. Yield: 6 servings.

Spicy Asian Chicken Noodle Salad published in Taste of Home Cooking School Collection Spring 2005, p11

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