Szechwan Pasta Chicken Salad

Recipe Ingredients

1 lb	454g / 16oz	Thin noodles
3/4 cup	177ml	Soy sauce
1/4 cup	59ml	Peanut oil
2 cups	474ml	Mayonnaise
1 tablespoon	15ml	Dijon mustard
1/4 cup	59ml	Oriental-style sesame oil
2		Boneless - skinless
		Chicken breasts
6		Green onions - thinly sliced
2		Carrots - peeled and coarsely
		Chopped
1		Red sweet pepper - chopped
1		Sliced bamboo - (8-oz.)
		Shoots - drained
1		Mini corn on the - (6-oz.)
		Cob - drained and thinly
		Sliced
1/2 cup	8g / 0.3oz	Chopped - fresh cilantro
1/2 lb	227g / 8oz	Fresh snow peas - trimmed
		Cut into julienne - blanched
		Then cooled in cold water
		Drained
		Lightly toasted sesame seeds
		Szechwan chili oil

Recipe Instructions

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, occasionally 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 julienne 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.

Source:
Cooking with Class, Jeanette Turrin.

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