I pretty much followed Mark Bittman’s recipe here for Cold Noodles with Sesame Sauce, Chicken and Cucumers.
I had simmered a whole chicken the other night to make King Ranch Chicken Casserole, which we had for dinner and then my daughter took for lunch a few times and I had for lunch as well. It is good at room temperature or heated a bit in a microwave.
Some of the chicken I turned into this nice rice, chicken and artichoke salad. The rest I used tonight for this fantastic sesame no0dle and chicken dish. The dressing, made with peanut butter was fantastic! Next time, and there will be a next time, I will chop the cucumber rather than grate it. Even grating it, I did squeeze out all the water, which he doesn’t mention but I think was crucial. Next time I might salt the cucumber, rinse and dry, then chop rather rather than grate. That was the only improvement I could think of, one of texture rather than flavor. Caveat: I have never ordered this in a restaurant, so have no idea what this is “supposed” to taste like. I can tell you that we thought it was great!
- 2 Tbs sesame oil
- 1/2 cup peanut butter
- 2 Tbs sugar
- 3 Tbs soy sauce
- 1 tsp fresh ginger, minced (I always use frozen!)
- 1 Tbs rice vinegar
- a few splashes of Tabasco sauce
- freshly ground pepper to taste
- 12 ounces fettuccine
- 1 -2 cups cooked chicken, diced or shredded
- 1 long cucumber, seeded and diced
- 1/2 cup fresh scallions or green onions, minced
Heat a pot of water to boiling, season with a spoonful of salt and cook the fettuccine (or Chinese egg noodles) until done, usually about 10-12 minutes. Drain and rinse.
Dice the cucumbers, shred the chicken, chop the green onion.
Whisk together the dressing of sesame oil, peanut butter, sugar, soy sauce, ginger, rice vinegar, Tabasco sauce and pepper.
Toss the salad ingredients together (noodles, chicken, cucumber, and scallions. Dress with the dressing and toss together, then serve.
Delicious next day for lunch!0