cold noodles
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A different take on a pasta salad. If you don't like heat, leave out the chili oil. Great make-ahead dish. You can save time by cooking the pasta while you are cooking the chicken.
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yield
8 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For cold noodles
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1 bunchgreen onions
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2chciken breast halves, skinned and boned
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14 ozpackage vermicellii
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5 ozcooked ham, cut into thin strips
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1/2 ccoarsely chopped walnuts
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1/3 cvegetable oil
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2 Tbspsesame seeds
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2 Tbspdark sesame oil
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1/3 csoy sauce
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3 Tbspground coriander
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3/4 tspchili oil
How To Make cold noodles
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1Cut green onions into 2 inch pieces; cut lengthwise into thin strips. Set aside.
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2Place the chicken in a small saucepan; add water to cover. Bring just to a boil; cover, reduce heat and simmer for 20 minutes or until the chicken is done. Remove the chicken from the broth, reserving broth for another use. Let the chicken cool, and then cut into 1/2 inch strips. Set chicken strips aside.
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3Cook pasta according to the package directions; drain. Rinse the pasta with cold water; drain well. Place the pasta in a large serving bowl. Add the reserved green onions, chicken strips, ham strips, and walnuts; toss gently.
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4Combine the vegetable oil, sesame seeds, and sesame oil in a small saucepan; cook over medium heat until the sesame seeds are lightly browned. Remove from heat, and let cool slightly. Add the soy sauce, coriander, and chili oil; stir well. Pour the soy mixture over the pasta mixture. Toss gently. Cover and chill.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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