Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.

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  • In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.

  • Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.

  • Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

Nutrition Facts

449 calories; 21.7 g total fat; 52 mg cholesterol; 863 mg sodium. 38.1 g carbohydrates; 27.9 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2003
I used the basics of this recipe to adapt to the ingredients I had in house. I used chopped baby carrots and jullienned zucchini with fresh garlic and vermicelli. The soy and sesame was the same and I also grilled the chicken and served it sliced on top. Yummy! Read More
(21)

Most helpful critical review

Rating: 3 stars
07/07/2003
I cut down on the salt and oil. This was ok but i won't make it again. I did like the addition of cauliflower. Read More
(28)
22 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/14/2003
I used the basics of this recipe to adapt to the ingredients I had in house. I used chopped baby carrots and jullienned zucchini with fresh garlic and vermicelli. The soy and sesame was the same and I also grilled the chicken and served it sliced on top. Yummy! Read More
(21)
Rating: 3 stars
07/07/2003
I cut down on the salt and oil. This was ok but i won't make it again. I did like the addition of cauliflower. Read More
(28)
Rating: 3 stars
04/10/2003
I tried this recipe but modified it as well. I added water chestnuts bean sprouts regular white onion celery pea pods but eliminated the cauliflower. I still found it a little bland so I added a little bit of sauteed chopped garlic to the mix and it did the trick. Also instead of water I used homemade roasted chicken juice/grease and used less oil. I served it over Chinese Noodles (Pancit Canton). My husband actually went back for thirds saying "Wow this is Good!" Read More
(27)
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Rating: 5 stars
07/14/2003
I used the basics of this recipe to adapt to the ingredients I had in house. I used chopped baby carrots and jullienned zucchini with fresh garlic and vermicelli. The soy and sesame was the same and I also grilled the chicken and served it sliced on top. Yummy! Read More
(21)
Rating: 5 stars
07/14/2003
This was really good. I did change the recipe a little though. As part of the sesame oil I used hot chili sesame oil. I added some crushed red pepper. I also added cashews. I used less chicken because I like veggies. Yummy! Read More
(17)
Rating: 4 stars
08/03/2006
This was very good. I thought it was a bit bland so I added chopped white onion and minced garlic. I agree that this is good hot or cold. This is easily customizable. Thanks. Read More
(12)
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Rating: 5 stars
05/23/2004
My family loves this salad! My daughter requests this all the time. I usually have to double the recipe so I can enjoy some the next day! Read More
(10)
Rating: 5 stars
08/03/2006
Very cool recipe! I served it with some BBQed chicken and it went really well:) Read More
(10)
Rating: 4 stars
04/10/2003
My husband and I thought this was a little on the bland side but our 3 year old loved it. Read More
(10)
Rating: 4 stars
04/29/2009
I substituted bok choy for the cauliflower and replaced the dry ginger 2 T pickled shredded ginger which I find to be far more pungent. And I added 1/4 C of teriyaki sauce which has some sweet overtones in it. It really spiced up the recipe and everyone (young and old) thought it was pretty 'neat!' Read More
(7)