Sesame Noodle Salad w/Chicken & Asparagus


3 tablespoons chicken broth 1/4 cup soy sauce 1 teaspoon chili paste, or 1/2 teaspoon dried chili flakes 1/2 pound boneless skinless chicken breast, cooked 1 tablespoon toasted sesame seeds 1 pound asparagus, thin 3 green onions, minced 1 tablespoon minced red pepper 2 tablespoons shredded carrots 2 small cucumbers, diced 8 ounces linguine 1 tablespoon sesame oil 3 cloves garlic 1 tablespoon minced ginger 1 tablespoon red wine vinegar 1 tablespoon brown sugar 3 tablespoons peanut butter


Cook linguine, rinse and cool. Toss with a little sesame oil. Process ginger, garlic, vinegar, brown sugar, peanut butter, chicken stock and soy sauce. Add sesame oil a little at a time to incorporate and add chili paste. Process until well blended. Shred chicken into 2 inch pieces and add to linguine. Add sauce and sesame seeds. Toss well. Chill. Cook asparagus al dente. Slice on the diagonal into 2 inch pieces. Add to salad and toss. Garnish with green onions, red pepper, shredded chicken and cucumbers.


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