Sesame Noodles with Shredded Chicken OR with Peppers and Cucumbers

(from 226-2tone’s recipe box)

Serves 4 to 6

We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions.

Source: CI's The New Best Recipe (http://www.foodlushblog.com/2011/02/meal-plan-for-the-week-of-february-7th.html) (from RecipeThing user Bethany)

Categories: Asian, Pasta, Poultry, Vegetables

Ingredients

  • 1/4 cup sesame seeds
  • 1/4 cup chunky peanut butter
  • 2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)
  • 1 tablespoon minced fresh ginger
  • 5 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon hot pepper sauce (such as Tabasco)
  • 2 tablespoons light brown sugar lightly packed
  • Water (hot)
  • 1 1/2 pounds boneless, skinless chicken breast halves
  • 1 tablespoon table salt
  • 1 pound dried Asian noodle or 12 ounces dried spaghetti
  • 2 tablespoons Asian sesame oil
  • 4 scallions, sliced thin on diagonal
  • 1 medium carrot, grated

Directions

  1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or workbowl aside.

  2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.

  3. Variation: Sesame Noodles with Sweet Peppers and Cucumbers (ATK Seasons 1 through 4 collection). Core, seed, and cut into 1/4-inch slices 1 medium red bell pepper; peel, halve lengthwise, seed, and cut crosswise into 1/8-inch slices 1 medium cucumber. Follow the recipe for Sesame Noodles with Shredded Chicken, omitting the chicken, adding the bell pepper and cucumber to the noodles along with the sauce, and sprinkling each bowl with a portion of 1 tablespoon chopped fresh cilantro leaves along with the sesame seeds.

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