Cold Sesame Noodles with Chicken and Cucumbers

Photo: Photo: Randy Mayor; Styling: Jan Gautro

Dig into a simple pasta toss loaded with chicken, cucumbers, and peanuts.

Yield:

6 servings (serving size: about 1 cup noodle mixture, 1 tablespoon onions, and 1 1/2 teaspoons peanuts)

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 302
Fat 9.2 g
Satfat 1.4 g
Monofat 3.3 g
Polyfat 2.8 g
Protein 21.5 g
Carbohydrate 32.6 g
Fiber 3.1 g
Cholesterol 40 mg
Iron 2.3 mg
Sodium 301 mg
Calcium 34 mg

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

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

September 2009