INGREDIENTS:
Sauce:
TO PREPARE:
For sauce: Combine all ingredients and set aside. Do not refrigerate.
Combine noodles, chicken, carrots, scallions and bean sprouts. Add sauce and mix thoroughly.
NOTE: Noodles and sauce must be at room temperature when tossed and served or dressing will lose its creamy consistency.
SERVES: 6
- 1 (8-ounce) package thin whole wheat noodles, cooked
- 1-1/4 cups cooked, slivered chicken breast
- 1-1/4 cups slivered carrots
- 1 cup slivered scallions
- 2 cups fresh bean sprouts
Sauce:
- 2 tablespoons finely minced ginger
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced scallions
- 6 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 4 tablespoons red wine vinegar
- 1 tablespoon chili paste
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- 1/2 cup hot chicken broth
TO PREPARE:
For sauce: Combine all ingredients and set aside. Do not refrigerate.
Combine noodles, chicken, carrots, scallions and bean sprouts. Add sauce and mix thoroughly.
NOTE: Noodles and sauce must be at room temperature when tossed and served or dressing will lose its creamy consistency.
SERVES: 6
