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Sesame Ginger Bowtie Noodle Salad with Shredded Chicken
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Course Salad
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Ingredients
  

  • 8 oz bowtie pasta
  • 2 cups shredded cooked chicken
  • 2 tablespoons sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 cup shredded carrots
  • ½ cup sliced green onions
  • 2 tablespoons sesame seeds

Instructions
 

  • Cook the bowtie pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking.
  • In a large mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until smooth.
  • Add the cooled pasta and shredded chicken to the bowl with the dressing. Toss to coat evenly.
  • Stir in the shredded carrots and sliced green onions. Sprinkle the sesame seeds over the top and toss once more.
  • Cover and refrigerate for at least 30 minutes before serving to let the flavors settle.

Notes

If the salad seems dry after chilling, add an extra splash of rice vinegar and a teaspoon of sesame oil right before serving. Toast the sesame seeds lightly in a dry skillet for deeper flavor if you have an extra minute. Store leftovers in an airtight container in the fridge for up to three days.
Course: Salad
Cuisine: Asian
Equipment: Large pot, Mixing bowl, Whisk