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home > recipes > salads and dressings > sesame noodle salad with shredded chicken
from US We had a seriously tasty dinner last night. While I’m always a tiny bit suspicious of ethnic recipes appearing in nonethnic cookbooks (e.g., “American Chop Suey”), I found one that sounded really good and couldn’t resist giving it a shot. This recipe hails from The New Best Recipe. I’m enjoying this cookbook a lot. Definitely worth the hefty ($35) cover price. Here is the recipe (with my modifications): 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, about 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 about 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.

Sesame Noodle Salad with Shredded Chicken


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(posted September 30, 2005)

from US

We had a seriously tasty dinner last night. While I’m always a tiny bit suspicious of ethnic recipes appearing in nonethnic cookbooks (e.
g., “American Chop Suey”), I found one that sounded really good and couldn’t resist giving it a shot. This recipe hails from The New Best Recipe. I’m enjoying this cookbook a lot. Definitely worth the hefty ($35) cover price. Here is the recipe (with my modifications):

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, about 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 about 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.



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