This yummy recipe is from a Taste of Home Cooking School magazine. It's a good recipe to have for a light, Summer meal & takes advantage of leftover chicken. Since I just made Easy Rosemary Roasted Chicken, I had plenty of leftovers. This recipe is best prepared several hours ahead in order for the flavors to develop. Please try this recipe when you don't want to heat up the kitchen!
1/2 c. rice vinegar
1/3 c. vegetable oil
1 T. sugar
2 t. grated fresh ginger root
2 T. Asian-style chili-garlic sauce
3 T. sesame oil (I used toasted sesame oil)
12 ozs. vermicelli or angel hair pasta, cooked & drained
1 c. thinly sliced green onions
2 c. diced cooked chicken
1 c. snow peas, cooked & drained
1/2 c. chopped fresh cilantro
1/4 c. Sesame Seeds (I omitted)
In a large serving bowl, whisk together the first 7 ingredients. Add pasta, green onions & snow peas; stir to coat with sauce. Add cilantro & sesame seed; toss to blend. Serve slightly warm or at room temperature.
Makes 6 servings.
I am sharing this recipe with On the Menu Monday at Stonegable.