Cold chinese noodles

Yield: 6 Servings

Measure Ingredient
½ pounds Spaghetti
¼ cup Sesame oil
¼ cup Tahini; (sesame seed paste)
¼ cup Peanut butter; creamy, all-natural is best
2 tablespoons Soy sauce
2 tablespoons Water
2 tablespoons Water
1 tablespoon Apple cider vinegar or rice wine
⅓ cup Chicken broth; salt free
2 \N Cloves garlic; minced
1 teaspoon Fresh ginger; minced
3 \N Whole scallions; trimmed/thin sliced
2 cups Chicken or beef; cooked and shredded
1 cup Broccoli florets; cooked
1 tablespoon Cilantro; chopped

Mix 2 tablespoons water with soy sauce. Bring a large pot of water to a boil. Add teh spaghetti and cook until tender, 10 to 15 minutes (unless you use thin spaghetti, then 7 to 10 minutes). Drain the noodles and rinse them under cold running water to stop the cooking process. Drain again and place them in a bowl; toss with 1 tablespoon of the sesame oil. To prepare the dressing, whisk the tahini and peanut butter with the soy sauce mixture and the remaining 2 tablespoons of the water in a bowl. Whisk in the remaining 3 tablespoons oil, and the vinegar and broth. Season with the garlic, ginger, and scallions. Toss the noodles with the dressing. Let sit for 1 hour. Just before serving, add the meat, broccoli, and cilantro to the noodles. Toss to combine.

NOTES : Chinese restaurants usually welcome children, so most are familiar with the oriental flavors like those in this side dish. If your child is under two years old, you may want to use a smaller shape like macaroni so that it will be easy for him to eat with his hands.

Recipe by: Baby Let's Eat!

Posted to recipelu-digest Volume 01 Number 483 by "catspaw@..." <catspaw@...> on Jan 9, 1998

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