Oriental Noodle Salad with Chicken
- 1 lb spaghetti noodles, cooked
- 2 tbsps red pepper flakes
- 1/2 cup sesame oil
- 5 tbsps soy sauce
- 6 tbsps honey
- 3/4 cup chopped peanuts for garnish
- 1/2 cup chopped green onion
- 1 1/2 cups red bell pepper strips
- 2 large roasted boneless, skinless chicken breasts thinly sliced
Cook spaghetti according to package directions to al dente stage. While pasta is cooking, combine the two oils and red pepper flakes in a small saucepan. Warm over medium heat, about two minutes. This process releases the 'heat' from the red pepper flakes. The longer you warm the oils and red pepper flakes, the spicer the sauce will be. Remove from heat, add soy sauce and honey. Mix to combine. Drain cooked spaghetti, and add honey and soy sauce along with the chicken and mix well. Refrigerate and continue to toss occassionally until pasta is cool. Cover and refrigerate several hours or overnight. The longer the pasta marinates, the better it is. Before serving, toss in green onion and sliced red bell peppers and mix well. Garnish with chopped peanuts before serving