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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Prepare salad: Cook pasta according to package directions. Add carrots and
snow peas during last 30 seconds of cooking time. Drain; rinse with cold
water; drain well. Combine pasta, red pepper, green onion, bamboo shoots,
water chestnuts, and baby corn in large bowl.
Prepare dressing: Stir together soy sauce, vinegar, sesame oil, cilantro,
and ginger in small bowl. Add dressing to pasta; toss well to combine.
Refrigerate, covered, until serving. Whisk together chicken broth and
mayonnaise in small bowl until smooth. Refrigerate, covered, until
serving.
To serve: Toss salad with mayonnaise mixture. garnish with peanuts.
| Ingredients:
1/2 Pound(s) Capellini
2 medium Julienned Peeled Carrots
6 Ounce(s) Julienned Snow Peas
1 medium Diced Red Pepper
2 medium Sliced Green Onions
1 Can(s) Bamboo Shoots, drained
1 Can(s) Water Chestnuts, drained
1 Can(s) Baby Corn, in 1/2" slices
1/4 Cup(s) Soy Sauce
1/4 Cup(s) Rice Wine Vinegar
1 Tablespoon(s) Sesame Oil
2 Tablespoon(s) Chopped Cilantro
1 Tablespoon(s) Finely Chopped Fresh Ginger
1/2 Teaspoon(s) Pepper
1/2 Cup(s) Chicken Broth
1/2 Cup(s) Mayonnaise
1/4 Cup(s) Chopped Peanuts |
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