Szechuan Noodle Salad                      
Source : Pillsbury, October 1996


4 oz oriental noodles or spaghetti -- broken up
3 TB oil
3 TB honey
1 TB oriental sesame oil
1 TB rice vinegar
1 TB soy sauce
1 1/2 ts ginger root -- grated
1 ts crushed red pepper flakes
3 c chicken -- cooked and shredded
1 c red cabbage -- chopped fine
4 green onions -- thinly sliced
2 carrots -- shredded
1 red bell pepper, chopped
1/2 c dry-roasted peanuts

1. Cook noodles to desired doneness as directed on package.
2. Meanwhile, in small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, gingerroot and
red pepper flakes; blend well. 3. Drain noodles; rinse in cold water to cool. In large bowl combine cooked noodles, chicken, cabbage, onions, carrots and bell pepper. Pour dressing over salad; toss to mix. Sprinkle with peanuts.

Yield: 6 servings