2018-10-25
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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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