Cold Sesame Noodles with Chicken and Cucumber
This is excellent at room temperature and even good cold. If you don't use fresh ginger much because it spoils before you use it up, just peel it and toss it in the freezer. Next time you need some, just grate or slice off what you need and put the rest back in the freezer.
Dressing:
- 2 Tbs sesame oil
- 1/2 cup peanut butter
- 2 Tbs sugar
- 3 Tbs soy sauce
- 1 tsp fresh ginger, minced
- 1 Tbs rice vinegar
- a few splashes of Tabasco sauce
- freshly ground pepper to taste
Noodles:
- 12 ounces fettucine
- 1 -2 cups cooked chicken, diced or shredded
- 1 long cucumber, seeded and diced
- 1/2 cup fresh scallions or green onions, minced
Bring a pot of water to boil, season with a bit of salt and cook the fettucini (or Chinese egg noodles) until done, usually about 10-12 minutes. Drain and rinse the noodles with cold water.
Dice the cucumbers, shred the chicken, chop the green onion.
Stir together the sesame oil, peanut butter, sugar, soy sauce, ginger, rice vinegar, Tabasco sauce and pepper.
Mix the noodles, chicken, cucumber, and scallions together in a serving bowl. Dress with the dressing and toss together, then serve. Leftovers are great!
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