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Cold Sesame Chicken and Noodle Salad. Serves 6-8 Recipe

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This recipe for Cold Sesame Chicken and Noodle Salad. Serves 6-8 is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
For the dressing:

1/4 C rice vinegar
2 cloves minced garlic
1 TBSP grated fresh peeled ginger
2 TBSP white or red miso paste
2 TBSP tahini
2 TBSP tamari or soy sauce
1 TBSP toasted sesame oil
1/4 tsp red pepper flakes


Salad:

8 oz. dried wide rice noodles
2 C finely shredded red cabbage
1/2 med English cucumber, julienned
1 C frozen shelled edamame, thawed
2 TBSP black sesame seeds, divided
2 cooked boneless , skinless chicken breasts ( about 1 pound), sliced into 1/4. Inch thick strips
4 medium scallions, green part only, sliced on diagonal
Directions:
Directions:
To make the dressing:
Whisk vinegar, garlic, ginger, miso and tamari or soy sauce together in a small bowl. While whisking , slowly put in the oil and whisk until emulsified and set aside.

Break the dried noodles in half and cook according to package instructions. Drain and rinse under cold water. Set aside to cool.
Place cooled noodles, cabbage, cucumber edamame, 1 TBSP of sesame seeds and about 1/4 of dressing in large bowl. Toss to combine. Top with chicken, scallions, and remaining sesame seeds. Drizzle with remaining dressing and toss together.







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Personal Notes:
Personal Notes:
Salad can be made 4 hours in advance and covered and stored in the fridge. Salad can be stored up to 3 days. Sauce can be made a day in advance and stored covered in the fridge

 

 

 

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