Name: Cold Noodle Salad with Coconut Peanut Sauce
Yield: Serves 4 generously
Cuisine: Asia
Ingredients: 1½ cups finely julienned red bell peppers; 1½ cups peeled, seeded cucumber sliced at an angle (for looks); 12 ounces fresh Chinese egg noodles or other fresh long noodles or 8 ounces dried long noodles of your choice; 1 teaspoon toasted sesame oil; 2 cups fresh bean sprouts or pea shoots, well washed; ½ cup lightly packed fresh cilantro leaves; 2 cups thinly sliced cooked chicken breast; Coconut Peanut Sauce

Preparation info

Serves
4
generously

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

I make this at home all the time. If you can find them, fresh Chinese egg noodles are my favorites with this sauce; alternatively, use any fresh or dried long pasta, including good old spaghetti. I’ve used cooked chicken here (my favorite is the Ginger-Poached Chicken) but you can use shrimp or substitute sliced, oven-dried mushrooms. In my experience, this dish has great kid appeal. (Omit the chili-garlic sauce if