Sesame Noodle Salad with Shredded Chicken

.... submitted by joshiro
from US

We had a seriously tasty dinner last night. While Im 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 couldnt
resist giving it a shot. This recipe hails from The New Best Recipe. Im
enjoying this cookbook a lot. Definitely worth the hefty ($35) cover
price. Here is the recipe (with my modifications):

1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 garlic cloves, pressed/minced
1 Tbsp ginger, minced
5 Tbsp soy sauce
2 Tbsp rice vinegar
1 tsp hot pepper sauce
2 Tbsp lightly packed brown sugar
hot water
12 oz dried spaghetti
1 tsp 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 Tbsp 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 addl sesame seeds.


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/