Cold Sesame Noodles with Chicken and Cucumbers |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Dig into a simple end-of-summer pasta toss loaded with chicken, cucumbers, and peanuts. We use dried udon noodles; if using fresh noodles, you'll need about 11 ounces. Ingredients:
8 ounces uncooked dried udon noodles |
1/4 cup rice vinegar |
2 tablespoons dark sesame oil |
2 tablespoons low-sodium soy sauce |
1 tablespoon honey |
2 teaspoons sambal oelek or chile paste with garlic |
1/2 teaspoon bottled ground fresh ginger |
2 cups shredded skinless, boneless rotisserie chicken breast |
2 medium cucumbers, halved lengthwise and sliced |
6 tablespoons chopped green onions |
3 tablespoons chopped dry-roasted peanuts |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.
3. Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck
|
|