Thank you everyone for your kind words last week. I can’t express how much that meant. Though I’m sure it’ll be tough for a while, my family is doing much better.
It’s finally starting to warm up in LA again, so I decided to make my mom’s Chinese chicken pasta salad. Growing up, I remember my family and I eating this cold pasta by our pool on warm summer days. But since I’m limited to eating the pasta at my work desk now, I’ll just have to pretend that I’m on a comfortable pool chair, clad in my bikini, soaking up the sun. A girl can dream, right?
Home sweet home.
1 lb. angel hair pasta
3/4 cup low-sodium soy sauce
1/4 cup peanut oil
3/4 cup good quality mayonnaise
1 tbsp. Grey Poupon Dijon mustard
1-3 tsp. sesame seed oil
1/8 tsp. House of Tseng Chili Oil (or other brand)
4 boneless, skinless chicken breasts, poached then shredded
2 carrots, peeled then finely diced
1 red bell pepper, finely diced
1 can (8 oz.) sliced water chestnuts, drained
1/2 cup parsley, chopped
Green onions, to taste
1/2 lb. chopped snow peas, if desired
Bring a large pot of water to a boil, then add pasta. Cook about 4 minutes, until slightly softer than al dente. Strain and let cool.
Move pasta to a large bowl and toss with 1/2 cup low-sodium soy sauce. Next add 1/4 cup peanut oil. Always add soy then oil. Cool until room temperature.
Combine the mayonnaise with mustard, sesame oil, chili oil and 1/4 cup soy sauce. Refrigerate.
Bring another large pot of water to a boil, then add chicken. Poach until cooked through, about 20 minutes. Remove chicken and place in bowl. Once cooled, shred chicken.
Add chicken, green onion, carrots, red pepper and water chestnuts to the mayonnaise mixture. Mix ingredients. Pour mixture into bowl with noodles and fully incorporate. Add snow peas, if desired.
If salad seems to dry, add a bit of extra soy sauce, peanut oil or mayonnaise, to taste. Serve cold.