Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Ann Taylor Pittman
Recipe by Coastal Living June 2015

Gallery

Credit: Jennifer Davick; Styling: Rachael Burrow

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles in a large Dutch oven according to package directions, adding broccoli during last 3 minutes of cooking time. Drain mixture; rinse well with cold water. Drain well.

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  • Meanwhile, heat canola oil in a large skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Add mushrooms, bell pepper, and garlic; sprinkle with 1/4 teaspoon salt. Sauté 2 minutes; remove from heat.

  • Whisk together sugar, next 4 ingredients, and remaining 1/2 teaspoon salt in a large bowl. Add noodles, broccoli, and chicken mixture; toss well to coat. Divide salad evenly among 4 bowls; sprinkle with green onions and sesame seeds.

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