Virginia Lee's Chicken and Cold Noodles with Spicy Sauce

[cbayer]

I love this recipe. I first found it in Pierre Franey's 60 minute Gourmet years ago.

It is easy to make and served at room temp, so you can take it easily to a potluck or friend in need.

It keeps really well for several days and is easily doubled or tripled.


Virginia Lee's Chicken and Cold Noodles with Spicy Sauce



1 large chicken breast

6 oz. fine egg noodles

1/4 cup sesame paste

3 Tbl. water
2 tsp. hot chili oil, optional

3 Tbl. light soy sauce
2 Tbl. red wine vinegar

1 tsp. plus 1 Tbl. sesame oil

1/4 cup peanut oil

2 Tbl. finely chopped garlic



Bring about 6 cups of water to the boil and add the breast. Do not add salt. When the water returns to the boil, simmer about 10-15 minutes. Remove the breast but save the broth.



Bring the broth to the boil and add the noodles. Cook, stirring occasionally, about 5-7 minutes. Drain and run under cold water until chilled. Drain thouroughly and add to a mixing bowl. Add the teaspoon of sesame oil and toss.



Cutting with a knife or using fingers, cut or pull the chicken into fine shreds.

Add the sesame paste to a bowl and add the water, stirring. Add the chili oil, soy sauce, wine vinegar, the tablespoon of sesame oil, peanut oil and garlic. 

Arrange the noodles on a serving dish. Cover with the chicken and spoon the sauce over.

4 servings.

Enjoy!

:toast:

[EFerrari]

1. That looks AWESOME.

I have to try this! Thanks!

[Phentex]

2. stupid question...

Is the breast skinless? Or does it matter?

I want to try this!

[cbayer]

4. I use skinless, but it doesn't matter. Just remove the skin after poaching.

Enjoy!

:hi:

[Phentex]

7. Thanks...

will test this on my peeps this week!

[kestrel91316]

3. Sesame paste.......is that the same as TAHINI??

[cbayer]

5. Sesame past is somewhat thicker. You can use tahini, but cut down on the water

when you make the sauce. The sauce should be the consistency of cream, so it coats the noodles but doesn't puddle.

:hi:

[kestrel91316]

6. kthx

[Suich]

8. I made a double recipe of this (minus the hot chili oil)

yesterday and it's really good!

Perfect for hot-weather-I'm-not-going-to-cook days!

Thanks!