Oriental Chicken Noodle Salad

[marlaoh]

Oriental Chicken Noodle Salad
Presented by Marguerite Henderson


1 lb. imported linguine, cooked "al dente", drained and rinsed under cold water

1 1/2 -2 lbs. boneless and skinless chicken breasts, poached, cut into 1" pieces

2 cups frozen petite peas, thawed

1 carrot, peeled and cut into julienne strips

1 red pepper, cored and cut into julienne strips

4 green onions, thinly sliced on diagonal

Dressing:

1/2 cup soy sauce

1/4 cup vegetable or canola oil

1/4 cup rice wine vinegar

2 T. dark sesame oil

1 T. minced garlic

2 T. brown sugar

1 T. freshly grated ginger

2-3 drops hot chili oil

2 T. toasted white sesame seeds

2 T. black sesame seeds

Method:
In a large mixing bowl, combine the linguine, chicken, peas, carrot, red pepper and green onions. In a small bowl, whisk the soy sauce, oil, rice wine vinegar, sesame oil, garlic, sugar, ginger and chili oil. Pour over the pasta and toss to combine. Sprinkle on the sesame seeds. Refrigerate until ready to use. Best made several hours before serving. Serves 6-8.