Bangkok Noodle Salad

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Bangkok Noodle Salad

Ingredients

  • 4 oz.s cappellini or other thin pasta
  • 4 green onion, whites only, sliced thinly
  • 1/2 cup carrots, thinly sliced or julienned, blanched
  • 1/2 cup cucumber, cut into thin strips
  • 1 cup cooked chicken, cut into thin strips
  • 1/2 cup cilantro, chopped
  • chopped peanuts to garnish
  • 1/4 cup peanut butter, chunky style
  • 2 Tb. soy sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon red pepper flakes
  • 2 Tb. rice wine vinegar
  • 2 teaspoons sesame oil

Instructions

Mix all ingredients for dressing in a small bowl until smooth. Break pasta in half and cook according to package directions, rinse with cold water and drain well. Toss with dressing in a large bowl and then add the carrots, cucumber, onion and chicken. Toss to combine. Refigerate for 1 hour before serving. Garnish with cilantro and peanuts.

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