Imperial Chicken Noodle Salad

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

4

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`INGREDIENTS:`
2 large chicken breast halves	2 cups water	4 tablespoons soy sauce, divided
8 ounces uncooked vermicelli, broken into halves	1 medium-size red bell pepper, cut into julienne strips	1/3 cup chopped green onions and tops
1/3 cup rice wine vinegar	4 teaspoons sugar	1 tablespoon vegetable oil
1 teaspoon minced fresh ginger root	1 teaspoon sesame oil	1/4 teaspoon white pepper
1 cup frozen green peas, thawed

`1`	Simmer chicken in mixture of water and 1 tablespoon soy sauce in covered saucepan 20 minutes, or until chicken is no longer pink in center. Remove chicken and cool. Refrigerate stock for another use, if desired.
`2`	Skin and bone chicken; shred meat with fingers into large bowl. Meanwhile, cook vermicelli according to package directions; drain. Rinse with cold water; drain thoroughly. Combine vermicelli with chicken, bell pepper and green onions. Stir together vinegar, remaining 3 tablespoons soy sauce, sugar, vegetable oil, ginger, sesame oil and white pepper in small bowl until sugar dissolves. Pour over vermicelli mixture and toss to coat all ingredients well.
`3`	Cover and refrigerate 1 hour. Just before serving, add peas and toss to combine.