Community Recipe
from []

Cold Sesame Noodles with Chicken and Cucumbers Menu

Serves 6

Cold Sesame Noodles with Chicken and Cucumbers

Dig into a simple end-of-summer pasta toss loaded with chicken, cucumbers, and peanuts. We use dried udon noodles; if using fresh noodles, you'll need about 11 ounces.

Photo by: Photo: Photo: Randy Mayor; Styling: Jan Gautro

Ingredients

8 ounces uncooked dried udon noodles
1/4 cup rice vinegar
2 tablespoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons sambal oelek or chile paste with garlic

1/2 teaspoon bottled ground fresh ginger
2 cups shredded skinless, boneless rotisserie chicken breast
2 medium cucumbers, halved lengthwise and sliced
6 tablespoons chopped green onions
3 tablespoons chopped dry-roasted peanuts

Preparation

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.

Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck

Cooking Light SEPTEMBER 2009

Baby spinach salad

Combine 8 cups baby spinach, 1/2 cup thinly sliced red onion, and 1/2 cup quartered radishes. Whisk together 1 1/2 tablespoons rice vinegar, 2 teaspoons canola oil, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper. Drizzle dressing over salad; toss to coat.

Back To

Cold Sesame Noodles with Chicken and Cucumbers Menu

Print Menu

Format:

Print Options

Cold Sesame Noodles with Chicken and Cucumbers Menu