Luckily we have unpacked a couple of our kitchen boxes and I found some time to make one of my favorite recipes. It's an Asian inspired chicken salad with angel hair pasta and a super awesome dressing. I got the recipe from my mom who got it from a friend who cuts our hair. I love recipe sharing. And friends.
In other news, Matthew has been down to Moab twice this week (rescue missions both times). I never really like it when he is out of town, but because of our lack of TV combined with our lack of internet I got quite a few boxes unpacked. It's amazing how productive I become without technology.
I hope everyone is enjoying summer as much as I am, if not you should make this salad. It is a perfect summer food.
p.s. We are going to the Avengers tonight with Mark and Neeley! I will tell you what we think.
Thai Chicken Noodle Salad
from Kristen Powell
4 chicken breasts, grilled and shredded or sliced thin
1 lb angel hair pasta, cooked al dente
1 tsp sesame oil, toss w/ pasta after cooking
1 cucumber, sliced thin
Bean Sprouts
Green onions, sliced
Cilantro, chopped
Peanuts, chopped
Dressing – blend the following:
¾ cup rice vinegar
½ cup soy sauce
3 Tbsp sugar, (honey would work too)
2 Tbsp sesame oil
2 Tbsp minced fresh ginger
1 tsp crushed red pepper (or less if you don’t like the heat)
2-3 tsp minced garlic depending on your preference
Prepare ingredients and arrange in separate bowls. Let everyone make their own salads – starting with the noodles on the bottom and topping with the dressing.
* A note about ginger: it is from this friend that I first learned the wonders of frozen ginger. If you keep your ginger in the freezer, not only does it last much longer, but it makes it possible to zest the ginger/ grate it on a fine cheese grater. Try it, you will never mince ginger again.