Chinese Chicken Salad With Spicy Noodles and Sesame Sauce |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 4 |
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I found this recipe in a July 1987 issue of Bon Appetit. It's Dinner with a Chinese Accent from a section titled Easy Summer Menus . Ingredients:
1 lb dried linguine |
1 tablespoon sesame oil |
2 teaspoons sesame oil |
3 lbs roasted chicken meat |
1/2 cup tahini (sesame seed paste) |
1/4 cup chunky peanut butter |
1 teaspoon minced garlic |
1/3 cup light soy sauce |
1/4 cup sake or 1/4 cup mirin |
3 tablespoons water |
1 1/2 tablespoons safflower oil |
1 teaspoon hot chili oil (or more to taste) |
16 water chestnuts, thinly sliced |
1 cucumber, peeled, halved lengthwise, seeded and thinly sliced |
1 large red bell pepper, cut julienne |
2 green onions, thinly sliced |
1 tablespoon minced fresh cilantro |
1 tablespoon sesame seeds |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking, about 12 minutes; drain.
2. Toss with 1 tablespoon sesame oil in bowl.
3. Cover and chill at least 2 hours.
4. Cut chicken meat from breast and legs into 1/4-inch strips; cover and chill.
5. (Reserve wings for another use.).
6. Blend tahini, peanut butter and garlic in small bowl.
7. Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake', water, safflower oil and 1 teaspoon chili oil; taste and add more chili oil if desired.
8. Add to noodles; mix in chicken, water chestnuts and half of cucumber.
9. Transfer to large platter; garnish with remaining cucumber, red bell pepper and green onion.
10. Sprinkle with cilantro and sesame seeds and serve.
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