Szechuan Noodle Salad Recipe

Delight yourself with this international taste

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From "

Above & Beyond Parsley

... Food for the Senses," published in cooperation with your Daily InBox newsletter.



INGREDIENTS:
  • 1 (8-ounce) package thin whole wheat noodles, cooked
  • 1-1/4 cups cooked, slivered chicken breast
  • 1-1/4 cups slivered carrots
  • 1 cup slivered scallions
  • 2 cups fresh bean sprouts

Sauce:
  • 2 tablespoons finely minced ginger
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced scallions
  • 6 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 4 tablespoons red wine vinegar
  • 1 tablespoon chili paste
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1 tablespoon dry sherry
  • 1/2 cup hot chicken broth

TO PREPARE:

For sauce:  Combine all ingredients and set aside.  Do not refrigerate.

Combine noodles, chicken, carrots, scallions and bean sprouts.  Add sauce and mix thoroughly.

NOTE:  Noodles and sauce must be at room temperature when tossed and served or dressing will lose its creamy consistency.

SERVES:  6

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Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
   
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

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