Saturday, September 5, 2009

Sesame Noodle Salad


This recipe is from The New Best Recipe Cookbook I received from Jessie for my birthday this year. It is an amazing cookbook and I tried this recipe from it on the night Saisha was born. Since Jessie loves a good noodle salad I figured she would approve of this recipe on such an important day! - Emilie



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 (I used buckwheat soba noodles)
1 t sesame chili oil
olive oil
1 1/4 lb chicken breasts (boneless, skinless)
4 scallions
1 medium carrot (peeled, grated)
1 medium bell pepper (seeded, chopped)
1 cucumber (seeded, chopped)


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, 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 sesame chili oil and enough olive oil until noodles are evenly coated.

Broil chicken breasts for 5 minutes on each side. Rest breasts for 5 minutes, then shred (with fingers or two forks) until they are in bite-sized pieces. Add chicken, scallions, carrot, bell pepper, cucumber and sauce to noodles, toss to coat. Sprinkle with extra sesame seeds.

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