Recipe By : Pillsbury, Oct 1996
Serving Size : 6 Preparation Time :0:30
Categories : Chinese/Japanese Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Asian noodles or spaghetti --
- broken up
3 tb Oil
3 tb Honey
1 tb Sesame oil
1 tb Rice vinegar
1 tb Soy sauce
1 1/2 ts Ginger -- grated
1 ts Crushed red pepper flakes
3 c Chicken -- cooked and shredded
1 c Red cabbage -- finely chopped
4 Green onions -- thinly sliced
2 Carrots -- shredded
1 Red bell pepper -- chopped
1/2 c Peanuts -- dry-roasted
Cook noodles to desired doneness as directed on package.
Meanwhile, in small bowl, combine oil, honey, sesame oil, vinegar,
soy sauce, ginger, and red pepper flakes; blend well.
Drain noodles; rinse in cold water to cool. In large bowl combine
cooked noodles, chicken, cabbage, onions, carrots, and bell pepper.
Pour dressing over salad; toss to mix. Sprinkle with peanuts.
Notes: Substitute 1 cup coleslaw mix for the shredded red cabbage.
