"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asian Chicken and Noodle Salad Recipe

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This recipe for Asian Chicken and Noodle Salad, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Solis Family
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. uncooked vermicelli, broken in half
1 c. stir-fry sauce
1/2 c. mayonnaise
1 T. crunchy peanut butter
1 lb. cooked chicken breast, diced
1 lb. fresh broccoli florets, chopped
1 1/2 c. shredded carrots
1/4 c. chopped salted peanuts
2 tsp. chopped fresh cilantro

Directions:
Directions:
Cook vermicelli as directed on package. Drain; rinse with cold water to cool. Drain well.

In a very large serving bowl, combine stir-fry sauce, mayonnaise and peanut butter; blend well with a wire whisk.

Add cooked vermicelli, chicken, broccoli and carrots to sauce mixture; toss until well coated. Garnish salad with peanuts and cilantro. Serve immediately, or cover and refrigerate until serving time.

Serves 10 (1 1/2 c. servings)

Adapted from Pillsbury Classic Cookbooks, June 2003.

Personal Notes:
Personal Notes:
This makes a huge salad perfect for pot-lucks or family gatherings. You can make it a day ahead of time but the noodles will soak up the sauce. This will not affect the flavor, but you may want to add a couple of extra spoonfuls of stir-fry sauce before serving, toss until well-coated.

 

 

 

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