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 noodle 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!
Cold Sesame Noodles with Chicken
- 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
- 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!