Szechuan Chicken Pasta Salad - cooking recipe

Ingredients

4 boneless skinless chicken breast halves, cut in thin strips
3 tablespoons light soy sauce
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons sesame oil
1/2 lb vermicelli, cooked according to package directions
1/2 cup chopped green onion
1/2 cup finely grated carrot
1/2 cup seeded and grated cucumber
1 1/2 cups fresh bean sprouts, rinsed and drained
1 tablespoon sesame seeds (garnishment)
Dressing
1/2 cup water
6 tablespoons light soy sauce
3 tablespoons peanut butter
2 tablespoons cider vinegar
2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes

Preparation

In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool.
In large bowl, place vermicelli, chicken, green onions, carrots, cucumber and bean sprouts; toss gently to mix well.
Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange on platter and sprinkle with sesame seeds.
For the Dressing: In small bowl, whisk all dressing ingredients together.