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Rainbow Noodle Salad
Rainbow Noodle Salad Eileen Goltz | Meat
1 hour, 10 minutes 35 minutes
35 minutes
6 servings

The spicy peanut dressing that coats the noodles is so good it can be used on almost any tossed salad. I always make a double batch of the dressing whenever I make this dish.

  • ½ lb. linguine, cooked until just tender, rinsed and drained
  • 1 teaspoon toasted sesame oil
  • 5 carrots, peeled and grated
  • 2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry
  • 2 cups bean sprouts, rinsed and drained
  • 1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
  • 2 cups sliced cooked chicken (cut into thin strips)
  • 1½ Tablespoons minced green onion
  • Chinese Peanut Dressing

    Chinese Peanut Dressing:
  • 2 teaspoons minced ginger
  • 3 Tablespoons minced garlic
  • 1 teaspoon hot chili paste, or more to taste
  • ½ cup smooth peanut butter, or more to taste
  • ¼ cup soy sauce
  • 3½ Tablespoons sugar
  • 3½ Tablespoons Worcestershire sauce
  • 3 Tablespoons toasted sesame oil
  • 5 Tablespoons pareve chicken broth or water, or more if necessary

  1. Arrange the cooked noodles in a large serving bowl.
  2. Arrange the vegetables in concentric circles over the noodles and then pile the cooked chicken in the center. Sprinkle the green onions on top.
  3. Serve at room temperature or chilled, with the Chinese peanut dressing.

    Chinese Peanut Dressing:
  4. In a food processor combine the ginger and garlic. Process for about 20 seconds.
  5. Add the chili paste, peanut butter, soy sauce, sugar, Worcestershire sauce, sesame oil and pareve chicken broth. Process until smooth.
  6. The dressing should be the consistency of heavy cream. If it is too thick, add more water or pareve chicken broth; if too thin, add more peanut butter.
  7. Refrigerate, in a covered container.

The dressing will keep for 2 to 3 weeks.

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