Chicken And Noodles In Sesame Ginger Dressing Recipe
Ingredients
1 large whole chicken breast, skinned, boned and halved
Water and white wine or vermouth
8 ounces thin egg noodles
2/3 pound Kirby cucumbers or regular waxed cucumbers
2 cloves garlic 2 scallions
2 1/2 tablespoons Oriental sesame paste
1 1/2 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 tablespoon Oriental sesame oil
1 teaspoon hot sesame oil
1 tablespoon rice vinegar
1 tablespoon white wine or dry vermouth
2 teaspoons minced fresh ginger
2 tablespoons chopped fresh coriander
2 medium tomatoes
Directions
Cook chicken breasts in a mixture of water and wine or vermouth to cover.
Poach until done, about 15 minutes.
Cool and drain.
Shred.
Cook noodles in 6 quarts boiling water until done, about 2 minutes.
Drain and run cold water over noodles.
Drain thoroughly.
Coarsely shred cucumbers, peeling if waxed, scrubbing clean and leaving skin on if unwaxed.
Mince ginger and garlic; combine with sesame paste, soy, sugar, sesame oils, rice vinegar, wine; mix thoroughly.
Slice scallions; mix with cucumbers, noodles, and chicken; mix with sauce.
Chop coriander; sprinkle on and serve at room temperature.
Cut tomatoes into wedges and serve on the side.
Poach until done, about 15 minutes.
Cool and drain.
Shred.
Cook noodles in 6 quarts boiling water until done, about 2 minutes.
Drain and run cold water over noodles.
Drain thoroughly.
Coarsely shred cucumbers, peeling if waxed, scrubbing clean and leaving skin on if unwaxed.
Mince ginger and garlic; combine with sesame paste, soy, sugar, sesame oils, rice vinegar, wine; mix thoroughly.
Slice scallions; mix with cucumbers, noodles, and chicken; mix with sauce.
Chop coriander; sprinkle on and serve at room temperature.
Cut tomatoes into wedges and serve on the side.
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