Chinese Chicken-Noodle Salad

Recipe Ingredients

4 oz	113g	Angel hair pasta - uncooked
1 cup	237ml	Fresh snow peas - diagonally sliced
1/2
2 cups	125g / 4.4oz	Chicken breast* - shredded cooked,
3/4
1/2 cup	73g / 2.6oz	Red bell pepper - diced
1/4 cup	15g / 0.5oz	Green onion - sliced
1 cup	237ml	Cucumber - peeled, halved (medium)
		Lengthwise
3 tablespoons	45ml	Low-sodium teriyaki sauce
2 tablespoons	30ml	Rice vinegar
2 teaspoons	10ml	Sesame seeds - toasted
1 teaspoon	5ml	Dark sesame oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

* skinless and boneless

Break pasta into 5-inch pieces.

Cook in boiling water 2 minutes.

Add snow peas; cook an additional minute.

Drain and rinse under cold, running water; drain well.

Combine pasta mixture, chicken, and next 3 ingredients in a bowl; set aside.

Combine teriyaki sauce and next 5 ingredients in a bowl; stir well. Pour over pasta mixture and toss well.

Source:
Cooking Light, May 1994, page 138

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