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Print this Recipe    Pasta Noodle

Chinese Noodle Salad

1 cup cooked thin spaghetti
3 oz diced cooked chicken
1/2 cup bean sprouts
1/4 cup each sliced green onions and diced red pepper
1/2 ounce dry roasted peanuts, chopped
2 Tablespoons reduced-sodium soy sauce
1 Tablespoon each water and creamy peanut butter

3/4 tsp peanut oil
1/2 garlic clove, minced
1/4 tsp each minced pared gingeroot and chinese sesame oil
Dash ground red pepper
1 cup shredded lettuce

In medium mixing bowl combine spaghetti, chicken, bean sprouts,
scallions, bell pepper, and peanuts; set aside. In blender combine
remaining ingredients except lettuce and process on high speed
until thoroughly combined. Add to spaghetti mixture and toss to
coat. Cover and refrigerate until chilled, about 30 minutes.

To serve, on serving platter arrange lettuce around edge of platter;
fill center of platter with spaghetti mixture.

Note: Sometimes I use different veggies, the dressing is the best
part.

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