This is the continuation of the recent Grilled Asian Chicken post. You take your Chili Mango Dressing and leftover chicken to make this super easy Asian noodle dish the night after (or a few nights after) you make the first dish. Start to finish? About 10 minutes. Sounds like my kind of weeknight meal. And it's super tasty and perfect for the summer as it's a cool noodle dish.
Asian Chicken-Noodle Salad with Snap Peas
(Source: Bon Appetit)
Makes 4 servings
Total time: 15 minutes
Ingredients
12 ounces sugar snap peas, strings removed oil
1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
6 green onions, thinly sliced
1 cup Mango-Sesame Dressing
Toasted sesame seeds (optional)
Instructions
Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl.
Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.
Yummy Salad ! Nice Article
Posted by: B&B Brugge | 07/27/2011 at 04:27 AM
el Mal gusto que esto
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Nicolas
Posted by: Nicolas | 08/10/2011 at 10:09 AM