| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 3 | qt | Water |
| 1 | lb | Fresh or 1/2 Lb. dried egg noodles |
| 1/2 | c | Cold water |
| 2 | tb | Sesame oil |
| 2 | tb | Sesame seed paste or smooth peanut butter |
| 6 | tb | Soy sauce |
| 1 | tb | Vegetable oil |
| 3 | tb | Sesame oil |
| 1 | tb | White vinegar |
| 1 | ts | Sugar |
| 3 | tb | Chopped green onion |
| 2 | ts | Minced fresh ginger root |
| 2 | ts | Minced garlic |
| 1 | tb | Chili oil |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Salt |
| 1 | lg | Cucumber |
| 1 | c | Shredded cooked chicken breast; ( 1 whole boneless) |
INSTRUCTIONS
SEASONING SAUCE Bring 3 Qts. water to a rapid boil in a 5 Qt. pot. Add the noodles and bring to a second boil over high heat. Add 1/2 C. cold water, reduce heat to medium and cook until noodles are tender. Drain. Soak cooked noodles in 6 C. ice water for 30 seconds, drain. Add sesame oil and mix thoroughly to coat noodles. Cover and refrigerate. Mix ingredients for seasoning sauce and set aside. Peel cucumber, cut in half and remove seeds. Cut into strips. Place noodles on a platter. Place cucumber on top of noodles, place chicken on top of cucumber. Spoon seasoning sauce over chicken. Mix just before serving. Serve cold. Posted to recipelu-digest Volume 01 Number 435 by pastorius@msmisp.com (Thomas P. Pastorius) on Jan 02, 98
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