This recipe is liked by 1 person(s). |
Sesame noodle salad with shredded chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1/4 c | sesame seeds |
1/4 c | chunky peanut butter |
2 | garlic cloves, pressed/minced |
1 T | ginger, minced |
5 T | soy sauce |
2 T | rice vinegar |
1 t | hot pepper sauce |
2 T | lightly packed brown sugar |
hot water | |
12 oz | dried spaghetti |
1 t | sesame chili oil |
olive oil | |
1 1/4 lb | chicken breasts, boneless, skinless |
4 | scallions |
1 medium | carrot, peeled, grated |
Toast the sesame seeds in a skillet over medium heat, stirring
constantly until light brown (10 min.). Puree seeds with peanut butter,
garlic, ginger, soy sauce, vinegar, hot pepper sauce, and brown sugar.
Add enough hot water until the sauce is the consistency of heavy cream,
~4 T. Cook spaghetti until tender (substitute 1 lb fresh Chinese egg
noodles, if available), drain and rinse with cold water until cool.
Toss noodles with seasme chili oil and enough olive oil until noodles
are evenly coated. Broil chicken breasts (6? from element) for ~5
minutes on each side. Rest breasts for 5 minutes, then shred (with
fingers or two forks) until they are in bite-sized pieces. Mix one
serving at a time - add chicken, scallions, carrot, and sauce to a
serving of noodles, toss to coat. Sprinkle with add’l sesame seeds. I
steamed some broccoli (rinsed until cool) to go with it, since Matt has
been lacking in the vegetable department as of late.
Adapted from The New Best Recipe cookbook
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe