Cold Sesame Noodle Salad with Shredded Chicken and Snap Peas
Equipment
- Large pot
- Mixing bowl
- Whisk
Ingredients
- 8 ounces spaghetti
- 2 cups shredded cooked chicken
- 2 cups snap peas, trimmed and halved
- 1/4 cup sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 green onions, sliced
- 2 tablespoons sesame seeds
Instructions
- Bring a large pot of water to a boil and cook the spaghetti until just tender. Drain and rinse under cold water to cool completely.
- In a large mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger until smooth.
- Add the cooled spaghetti, shredded chicken, snap peas, and green onions to the bowl. Toss everything until evenly coated with the dressing.
- Sprinkle the sesame seeds over the top and give the salad one final gentle toss before serving.
Notes
Make the salad a few hours ahead so the flavors have time to blend in the fridge. If it sits overnight, stir in a small drizzle of sesame oil right before serving to loosen the noodles. The snap peas stay crisp best when added just before the final toss rather than hours earlier.
Course: Salad
Cuisine: Asian
Equipment: Large pot, Mixing bowl, Whisk
Cuisine: Asian
Equipment: Large pot, Mixing bowl, Whisk