Prep 35 mins
Cook 12 mins
I found this recipe in a July 1987 issue of Bon Appetit. It's Dinner with a Chinese Accent from a section titled "Easy Summer Menus".
- 1 lb dried linguine
- 1 tablespoon sesame oil
- 2 teaspoons sesame oil
- 3 lbs roasted chicken meat
- 1⁄2 cup tahini (sesame seed paste)
- 1⁄4 cup chunky peanut butter
- 1 teaspoon minced garlic
- 1⁄3 cup light soy sauce
- 1⁄4 cup sake or 1⁄4 cup mirin
- 3 tablespoons water
- 1 1⁄2 tablespoons safflower oil
- 1 teaspoon hot chili oil (or more to taste)
- 16 water chestnuts, thinly sliced
- 1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
- 1 large red bell pepper, cut julienne
- 2 green onions, thinly sliced
- 1 tablespoon minced fresh cilantro
- 1 tablespoon sesame seeds
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking, about 12 minutes; drain.
- Toss with 1 tablespoon sesame oil in bowl.
- Cover and chill at least 2 hours.
- Cut chicken meat from breast and legs into 1/4-inch strips; cover and chill.
- (Reserve wings for another use.).
- Blend tahini, peanut butter and garlic in small bowl.
- Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake', water, safflower oil and 1 teaspoon chili oil; taste and add more chili oil if desired.
- Add to noodles; mix in chicken, water chestnuts and half of cucumber.
- Transfer to large platter; garnish with remaining cucumber, red bell pepper and green onion.
- Sprinkle with cilantro and sesame seeds and serve.
Delicious! I used two cut-up poached boneless chicken breast halves and added a chopped & lightly steamed zucchini for a great one-dish meal.