Chicken Salad with Asian Noodles
1 lb. uncooked chicken breasts, thinly sliced
5 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing
1/2 lb. snow peas, cut diagonally into 1" pieces
1/4 cup cooking oil
1/4 cup white wine vinegar
2 green onions, including part of tops, minced
1-1/2 teaspoons fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 cup chopped fresh cilantro, plus whole leaves for garnish
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
hot chili oil to taste
1/2 lb. dried Chinese egg noodles
2/3 cup peanuts, chipped
1 lime, cut into 8 wedges
Rinse chicken under cold water; drain well. Marinate chicken in 3 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing for 15 minutes.
In a large skillet, heat the remaining 2 tablespoons of dressing over a medium-high heat. Sauté the chicken about 10 minutes or until no longer pink; set aside. Microwave the snow peas 2-3 minutes (tender-crisp). Rinse with cold water and drain thoroughly.
In a small bowl, combine the grated ginger, green onion, cooking oil, sesame oil, hot chili oil, vinegar, soy sauce, chopped cilantro, garlic, sugar, and salt.
In a large pot of boiling salted water, cook the noodles until just done, about 7 minutes; drain. Rinse with cold water and drain thoroughly.
In a large bowl, toss the chicken, snow peas, vinegar-oil mixture, noodles, and peanuts. Garnish with cilantro leaves and lime wedges.
Note: The juice of one lime is a nice addition to the salad if served immediately, however the salad will turn quite bitter if left over night.
* Shrimp may be substituted for chicken
Wine suggestion: Gewurztraminer