Monday, January 28, 2013

Cold Asian Pasta

My dear friend, Elizabeth, made this for me when Jackson and I came to Mayesville for a visit recently.  I thought it was delicious and knew Michael would love it, so I demanded the recipe!  It's a great cold pasta that shakes up our lunch routine during the week.  

1 lb bowtie pasta (the whole box)1/3 cupsafflower oil (or canola)
1/4 cup plus 1 tablespoon soy sauce
1/4 cup sesame oil
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar

1 red pepper, cut julienne

1 orange pepper, cut julienne
1 cup of scallions, diced
2-3 cooked chicken breasts
Pepper to taste
1 Tbsp red pepper flakes

Boil and cook pasta according to directions. Make sure to salt the cooking water. Drain pasta and set aside. Saute the peppers over medium heat until soft but not browned.  Add the safflower oil, soy sauce, sesame oil, honey, and rice wine vinegar to the pot. Heat over low heat until the honey is dissolved. Remove from heat and toss in the pasta. Add the bell peppers, chicken, scallions, pepper,and red pepper flakes (optional). Toss well to coat all the ingredients.

This can be chilled or served warm.  We had it warm when I made it, but I think it's MUCH better cold.

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