Sesame Noodles With Shredded Chicken |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
1/4 cup sesame seeds, toasted |
1/4 cup chunky peanut butter |
2 garlic cloves, minced |
1 tablespoon minced fresh ginger |
5 tablespoons soy sauce |
2 tablespoons rice vinegar |
1 teaspoon tabasco sauce |
2 tablespoons brown sugar, packed |
5 tablespoons hot water |
1 1/2 lbs chicken breast fillets |
1 tablespoon salt |
1 lb dried asian noodles |
2 tablespoons sesame oil |
4 green onions, sliced thin on diagonal |
1 carrot, grated |
Directions:
1. In blender or food processor, puree 3 tablespoons of the sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth.
2. With machine running, add hot water, 1 tablespoon at time, until sauce has consistency of heavy cream; set aside.
3. Bring 6 quarts water to boil in stockpot over high heat.
4. Preheat oven broiler. Spray broiler pan top with cooking spray.
5. Place chicken breasts on broiler pan and broil 4 to 8 minutes, or until lightly browned.
6. Using tongs, flip chicken over and continue to broil for an additional 6 to 8 minutes.
7. Transfer chicken to cutting board and let rest 5 minutes.
8. Using 2 forks, shred chicken into bite-size pieces and set aside.
9. Add salt and noodles to boiling water; boil noodles until tender.
10. Drain, then rinse with cold running tap water until cool to touch; drain again.
11. In a large bowl, toss noodles with sesame oil until evenly coated.
12. Add shredded chicken, scallions, carrot, and sauce; toss to combine.
13. Divide among individual bowls, sprinkle each bowl with portion of remaining 1 tablespoon of sesame seeds, and serve.
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