Asian Chicken Noodle Salad
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||3 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Ground ginger||1 Teaspoon (Bottled, Such As Spice World)|
|Brown sugar||1⁄2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Bottled minced garlic||1 Teaspoon|
|Japanese curly noodles||5 Ounce (1 Package, Chuka Soba)|
|Julienned carrots||1 Cup (16 tbs) (Matchstick Cut)|
|Sliced snow peas||1 Cup (16 tbs) (Diagonally Sliced)|
|Shredded cooked chicken breast||2 Cup (32 tbs)|
|Diced seeded cucumber||1 Cup (16 tbs)|
|Diagonally sliced green onions||1 Cup (16 tbs) (Cut In 1 Inch Pieces)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Chopped dry roasted peanuts||4 Teaspoon|
1. Combine first 8 ingredients in a small bowl, stir well with a whisk.
2. Cook noodles according to package directions. Remove from heat, add carrots and snow peas. Let stand 1 minute. Drain and rinse under cold water,- drain well.
3. Combine noodle mixture, chicken, diced cucumber, and green onions, add vinegar mixture, and toss well.