Cold Noodles with Sesame Sauce, Chicken and Cucumbers
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Ingredients
- Salt
- 1 to 2cups shredded cooked chicken or about 8 ounces boneless chicken breast
- 1pound cucumber
- 12ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles
- 2tablespoons dark sesame oil
- 1/2cup sesame paste (tahini) or peanut butter
- 2tablespoons sugar
- 3tablespoons soy sauce, or to taste
- 1teaspoon minced ginger, optional
- 1tablespoon rice or wine vinegar
- Hot sesame oil or Tabasco sauce to taste
- 1/2teaspoon freshly ground black pepper, or more
- At least 1/2 cup minced scallions for garnish
Directions
Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 35 gramsCalories: 760Saturated Fat: 7 gramsUnsaturated Fat: 26 gramsSodium: 767 milligramsSugar: 13 gramsFiber: 5 gramsCarbohydrate: 80 gramsProtein: 34 grams
Source: https://cooking.nytimes.com/recipes/10945-cold-noodles-with-sesame-sauce-chicken-and-cucumbers