Chinese Noodle Salad

1/2 cup sugar
1/2 cup vinegar, rice or white vinegar
3 tsp. salt, more or less to taste
1/2 tsp. pepper
1 tsp. sesame oil
8 ounces pasta, uncooked
1 sweet pepper, cut into thin strips
1 cup Chinese pea pod, blanched and diagonally sliced
1 pound cooked chicken, cubed
1 cucumber, seeded, peeled, and sliced
1/2 carrot, finely shredded for garnish
1/2 bunch green onion, thinly sliced

Combine sugar, vinegar, and salt. Heat until sugar is dissolved, stirring frequently. Add black pepper and oil. Refrigerate.

Cook pasta, according to package directions, until firm tender (don’t over-cook). Drain and rinse in cold water and drain throughly. Add pepper, pea pods, chicken, cucumber and toss. Just before serving toss with dressing. Garnish with carrots and green onions.

Add comment