Try this middle eastern style chicken dish using buckwheat noodles and sprouts.
ingredients
Grilled Chicken And Noodle Sal
Dressing
directions
In pot of boiling water, cook snow peas for 1 minute or until tender-crisp.
Drain and refresh under cold water; pat dry. (Make-ahead: Wrap in tea towel and refrigerate for up to 8 hours.)
Brush chicken with oil; cook on greased grill over medium-high heat, turning once, for 12 to 15 minutes or until no longer pink inside.
Let cool slightly; slice thinly on diagonal.
Meanwhile, in large pot of boiling salted water, cook noodles for 5 minutes or until tender but firm.
Drain and refresh under cold water; drain again. (Make-ahead: Place in bowl of cold water in refrigerator for up to 2 hours; drain).
In bowl, toss together dressing, noodles, bean sprouts, peanuts, onion, chives and snow peas.
In middle of each plate drizzle about 1 teaspoon (5 mL) tamari; mound noodle mixture on top.
Fan chicken around noodle mixture.
** Buckwheat noodles (soba), tahini (sesame paste) and tamari (soy sauce) are available at some specialty and health food stores.
Whisk together mayonnaise, water, tahini, tamari, sesame oil and hot pepper sauce. (Make-ahead: cover and refrigerate for up to 1 day).
** Buckwheat noodles (soba), tahini (sesame paste) and tamari (soy sauce) are available at some specialty and health food stores.