SESAME CHICKEN AND NOODLES

SESAME CHICKEN AND NOODLES image

Yield 4?

Number Of Ingredients 15

1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium garlic cloves, minced
1 Tablespoon fresh ginger, minced
5 Tablespoons soy sauce (you can use low-sodium)
2 Tablespoons rice vinegar
1 teaspoon hot pepper sauce (Tabasco)
2 Tablespoons packed light brown sugar
1 1/2 pounds boneless, skinless chicken breast
1 Tablespoon salt
1 pound fresh Asian noodles (or 12 ounces dried spaghetti)
2 Tablespoons toasted sesame oil
4 scallions, sliced thin
a medium carrot, grated
hot water

Steps:

1) Toast sesame seeds in skillet over medium heat, until they turn golden and fragrant (10 minutes) 2) Save 1 tablespoon sesame seeds in a small bowl; With the remaining 3 tablespoons, puree in a blender or food processor along with peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce and sugar, until smooth - 1 minute. While the machine is running, add hot water (1 tablespoon at a time) until the consistency is creamy. I usually use about 4-6 tablespoons. Set aside. 3)Bring about 6 quarts of water to a boil in a large stockpot. While you're waiting, heat broiler. Spray broiler pan with cooking spray, set pan about 6 inches from heat source. Put chicken breasts (halved) on pan and broil about 8 minutes. Flip chicken over and continue broiling another 8 minutes. Note, the time depends on your broiler. You should probably use a meat thermometer (160 degrees F). Transfer chicken to a cutting board, let rest for 5-10 minutes. Using two forks, shred chicken into small pieces and set them aside. Add salt and noodles to the boiling water and boil until tender (2-5 minutes for fresh noodles). Drain noodles, rinse with cold water and drain again. 4) In a large bowl, toss cooked noodles with sesame oil until well coated. Add shredded chicken, scallions, carrots and the sauce from step 1. Toss to combine. Sprinkle with remaining sesame seeds.