Sesame Noodles With Cucumbers And Shredded Chicken Food

DRUNKEN CUCUMBER NOODLES

Steps:

• In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil.
• Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later.
• Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more.
• Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve.

COLD SESAME NOODLES WITH CUCUMBER

Steps:

• Bring a pot of water to a boil. Prepare a bowl of ice water.
• Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
• In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

COLD SESAME NOODLES WITH SHREDDED CHICKEN

Steps:

• First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
• Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
• If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
• In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
• Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
• Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
• Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
• Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
• In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

SESAME NOODLES WITH SHREDDED CHICKEN

Steps:

• In a blender, combine soy sauce, 3 tbsp sesame seeds, peanut butter, rice vinegar, brown sugar, 1 tbsp sesame oil, ginger, garlic and hot sauce. Process until smooth. With the blades still running, add hot water, 1 tbsp at a time, until the sauce has the thickness of heavy cream.
• If serving hot, heat the chicken without overcooking it (1 minute or so in the microwave on high should do).
• Cook the pasta in 4 qts of salted water until tender. Reserve 1/2 c of pasta water before draining. If serving cold, rinse under cold running water until cold.
• Transfer noodles to a large bowl and toss with remaining 1 tbsp sesame oil. Add sauce, chicken, bell pepper, cucumber, carrot, scallions and cilantro if using. Toss well to combine. If the sauce looks too thick, drizzle with reserved pasta water and toss again; repeat until desired consistency is achieved. Sprinkle with the remaining 1 tbsp sesame seeds and serve.

SESAME NOODLES WITH CHICKEN

Steps:

• Game Plan: Make the sauce while the noodles cook.
• Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
• To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
• To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS

Steps:

• Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
• When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
• Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER

Steps:

• In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
• In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
• In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.

COLD SESAME NOODLES WITH CHICKEN AND CUCUMBER

Steps:

• Bring 6 quarts water to a boil in a big pot; add in noodles and 1 tablespoon salt; cook until the noodles are just tender, about 3-4 minutes.
• Drain thoroughly and toss with the sesame oil; refrigerate until ready to use, at least 2 hours and up to 1 day.
• Adjust oven rack to the middle of oven; preheat oven to 400°.
• Place chicken breasts on a small, foil-lined jelly-roll pan; brush with vegetable oil and sprinkle generously with salt.
• Roast about 35-40 minutes or until meat thermometer reads 160°; cool to room temperature, remove skin, and shred meat into bite-size pieces.
• Add ginger, peanut butter, soy sauce, sugar, vinegar, and hot sauce in the bowl of a food processor; process until smooth.
• With the motor running, add the water, 1 tablespoon at a time, until the sauce is the consistency of heavy cream.
• Scrape the sauce into a bowl; can be covered and set aside for several hours.
• When ready to serve, toss the noodles with the chicken, cucumber, peanut sauce, and scallions.
• Sprinkle with sesame seeds and serve.

SESAME NOODLES

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.