Looking for an Asian-style dinner? Then check out this Chinese chicken noodle salad filled with veggies - ready in just 30 minutes!
package (16 oz) spaghetti
oz fresh snow pea pods (2 cups), sliced diagonally
cups shredded cooked chicken
cup red bell pepper, cut into bite-size strips
medium green onions, sliced (1/2 cup)
cup teriyaki sauce
tablespoons dark sesame oil
tablespoon toasted sesame seed
teaspoon chili oil, if desired
In 5-quart Dutch oven, cook spaghetti as directed on package, adding pea pods during last minute of cooking time; drain. Rinse with cold water to cool; drain well.
In large bowl, stir together spaghetti with pea pods, chicken, bell pepper and green onions.
In small bowl, mix teriyaki sauce, sesame oil, sesame seed, salt, black pepper and chili oil. Pour over spaghetti mixture; toss until coated. Serve at room temperature or refrigerate until chilled.
We used 4 cups chicken from a deli rotisserie chicken. A 2-lb chicken yields about 4 cups shredded chicken.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.