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Print this Recipe    Pasta 18

Szechuan Pasta Salad

1 pound boneless chicken, cut into bite-size pieces
2 cups snow peas, in bite-size pieces
1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon chili oil
1/2 teaspoon red pepper flakes
8 ounces Oriental noodles
1 tablespoon oil
2 cloves minced garlic
1 julienne red bell pepper
2 sliced green onions
1/4 cup chopped peanuts

Combine soy sauce, rice vinegar, chili oil and red pepper flakes.
Cook noodles until barely tender. Drain. In wok stirfry garlic
15 seconds. Add pea pods, red bell pepper and green onions; stirfry
1-2 minutes. Remove. Add more oil if necessary. Stirfry chicken
in two batches until no longer pink. Return chicken to wok; add
sauce. Add vegetables and noodles. Cook 1 minute more; sprinkle
with peanuts.

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