Thai Noodle Salad
|
| (makes 4 servings) |
| |
| 6 oz. | dried vermicelli |
| 1/4 cup | low-sodium soy sauce |
| 1/4 | up chicken or vegetable broth |
| 2 Tbsp | peanut butter |
| 1 Tbsp | fresh lime juice |
| 1 tsp | garlic, minced |
| 1 tsp | fresh ginger, minced or 1/2 teaspoon ground ginger |
| 1/2 tsp | crushed red pepper |
| 1-1/2 cup | cooked chicken, shredded or chopped |
| 1 | red sweet pepper, seeded and cut into thin strips |
| 3 | green onions, cut diagonally into 1/2-inch pieces |
| 1/4 cup | fresh cilantro, chopped |
| | lime wedges for garnish |
| |
| cook vermicelli according to package instructions, drain and set aside. |
| in a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, |
| ginger, crushed red pepper. cook over medium-low heat until peanut butter |
| is melted. add cooked pasta and toss to coat evenly. stir in cooked |
| chicken, sweet red pepper, green onions and cilantro. serve with lime |
| wedges. |
| |
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| (ID: 12683) Mirror: rec.food.recipes: Wed, May 14, 2003 |