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Archive for August 15th, 2010

I came home late from work the other day, and this recipe was so easy to put together, but it tasted much more sophisticated than its easy assembly. I would serve this to company – one bite invites another. The original recipe did not call for chicken, but I had some leftover, so I added it.

Sesame and cilantro vermicelli salad

honey soy dressing:

1/4 cup corn oil

3 tablespoons sesame oil

1/4 teaspoon crushed dried red pepper flakes

3 tablespoons honey

2 tablespoons soy sauce

salad:

8 ounces vermicelli or thin spaghetti

salt

1/2 cup coarsely chopped cilantro

1/4 cup chopped roasted peanuts

1/4 cup thinly sliced green onions

1/4 cup sliced and chopped red bell pepper

1 tablespoon toasted sesame seeds

leftover chicken, cut into bite-sized pieces

Cook the pasta in a large pot of salted boiling water, according to package directions. Drain but do not rinse.

While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper flakes, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

When ready to serve, mix in the cilantro, peanuts, green onions, bell pepper (and chicken, if desired). Garnish with toasted sesame seeds. Makes 4-8 servings.

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