Chinese Chicken Salad With Spicy Noodles and Sesame Sauce
- Ready In:
- 47mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 453.59 g dried linguine
- 14.79 ml sesame oil
- 9.85 ml sesame oil
- 1360.77 g roasted chicken meat
- 118.29 ml tahini (sesame seed paste)
- 59.14 ml chunky peanut butter
- 4.92 ml minced garlic
- 78.78 ml light soy sauce
- 59.14 ml sake or 59.14 ml mirin
- 44.37 ml water
- 22.18 ml safflower oil
- 4.92 ml 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
- 14.79 ml minced fresh cilantro
- 14.79 ml sesame seeds
directions
- 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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas