Cold sesame noodles with chicken & broccoli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Broccoli, cut into 1-inch florets |
| ½ | cup | Smooth peanut butter, or tahini |
| ½ | cup | Hot water |
| 2 | eaches | Garlic cloves |
| ¼ | cup | Soy sauce |
| ½ | each | To 1 tsp crushed hot red pepper |
| 2 | tablespoons | Red wine viegar |
| ½ | pounds | Linguine or oriental noodles |
| 2 | tablespoons | Oriental sesame oil |
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Sugar |
| ½ | cup | Chopped scallions |
| 2 | eaches | Skinless, boneless chicken breast |
| Halves, poached and shredded into | ||
| ½ | each | Pieces |
| 1 | each | In a large caucepan of boiling water, cook broccoli until bright green |
Directions
and crisp-tender, about 3 minutes. Drain into collander and rinse until cool; drain well. 2. Combine peanut butter (or tahini) amd water in a blender or food processor mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic, and red pepper; blend. 3. Put cooked chicken in medium bowl, add peanut-sesame sauce and toss to coat. Cover and let marinate in the refrigerator up to two hours. 4.
In a large pot of boiling salted water, cook noodles until tender but still firm to the bite. Drain and rinse under cold running water; drain well. 5. In a large boil, toss noodles with vegetable oil. Add chicken with sauce, broccoli, and scallions. Toss and serve slightly chilled or at room temperature. COLD SESAME NOODLES WITH CHICKEN AND BROCCOLI