| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta; cooked and drained |
| 4 |
tb |
Oriental sesame oil |
| 1 |
|
Chicken breast; boned and skinned |
| 1/4 |
c |
Rice wine vinegar or cider vinegar |
| 3 |
tb |
Vegetable oil |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Chili oil |
| 2 |
tb |
Garlic; minced |
| 1/4 |
ts |
Crushed red pepper; or to taste |
| 1 |
lg |
Red or green pepper– cut into strips |
| 1/4 |
c |
Scallion; chopped |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
Posted by Judy Nevius:
Toss pasta with 1 tablespoon sesame oil in a large bowl; cool to room
temperature. Cook chicken in boiling salted water to cover 10 minutes or
until center is opaque. Drain, cool and tear into long shreds. Whisk
remaining 3 tablespoons sesame oil, the vinegar, vegetable oil and soy
sauce in a small bowl. Add chicken and marinate 10 minutes at room
temperature. Add chicken and marinade to pasta; toss to mix. Heat chili oil
in a small skillet over medium -high heat. Add garlic and crushed red
pepper; cook, stirring constantly, 30 seconds. Stir in bell pepper and
green onions; cook 1 minute longer. Pour over pasta; add parsley and toss.
Cover and chill for several hours or can be served immediately.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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