Thai noodles with chicken
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chinese dried egg noodles or |
| Linguine | ||
| 4 | Cooked chicken breast | |
| Halves | ||
| Cilantro sprigs and mint | ||
| Leaves -- for garnish | ||
| Sesame-Soy Dressing----- | ||
| ¾ | cup | Soy sauce |
| ¾ | cup | Chicken stock or water |
| ½ | cup | Coarsely chopped peanuts |
| ¼ | cup | Smooth peanut butter |
| ¼ | cup | Firmly packed brown sugar |
| ¼ | cup | White wine vinegar |
| ¼ | cup | Asian sesame oil |
| 2 | tablespoons | Vegetable oil |
| 1½ | cup | Minced fresh mint |
| ½ | cup | Minced cilantro |
| 2 | Cloves garlic -- minced | |
| 2 | cups | Shredded carrots |
| 4 | Green onions -- minced | |
| 1 | teaspoon | Hot-pepper flakes |
Directions
1. In a large saucepan, bring 4 quarts water to a boil. Add noodles, stir to separate, and reduce heat to medium. Cook noodles until tender but still firm (about 18 minutes). Remove from heat and drain.
2. While noodles are cooking, prepare the dressing. Toss warm noodles with dressing to coat thoroughly.
3. Tear each chicken breast half into 8 or 10 medium-sized pieces; add to noodles. Stir to coat chicken with dressing and to mix with noodles.
Garnish with cilantro sprigs, mint leaves, and chopped pecans, and serve.
Sesame-Soy Dressing: In a large bowl, thoroughly combine all ingredients.
Makes about 2-¾ cups.
Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800