| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chinese | June 1994 | 1 | servings |
INGREDIENTS
| 2 | lb | Linguine |
| 1/4 | c | Oriental sesame oil |
| 2 | Roasted chickens; skinned, boned, | |
| ; shredded (2 | ||
| ; 1/2-pound) | ||
| 4 | bn | Green onions; sliced |
| 2 | bn | Fresh cilantro; chopped |
| 4 | Jalapeno chilies; seeded, deveined, | |
| ; minced | ||
| 1 1/4 | lb | Snow peas; stringed, thinly |
| ; sliced lengthwise | ||
| 1 | c | Soy sauce |
| 1/2 | c | Creamy peanut butter; (do not use |
| ; old-fashioned style | ||
| ; or freshlyground) | ||
| 1/2 | c | Rice vinegar |
| 1/2 | c | Oriental sesame oil |
| 2 | tb | Sugar |
| Napa cabbage leaves |
INSTRUCTIONS
SALAD DRESSING For salad: Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken, onions, cilantro and chilies. Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad. For dressing: Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth. Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve. Serves 20. Bon Appetit June 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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