| 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 | T | Sesame oil |
| 2 | T | Sesame seed paste or smooth |
| peanut butter | ||
| 6 | T | Soy sauce |
| 1 | T | Vegetable oil |
| 3 | T | Sesame oil |
| 1 | T | White vinegar |
| 1 | t | Sugar |
| 3 | T | Chopped green onion |
| 2 | t | Minced fresh ginger root |
| 2 | t | Minced garlic |
| 1 | T | Chili oil |
| 1/2 | t | Black pepper |
| 1/2 | t | Salt |
| 1 | Cucumber | |
| 1 | c | Shredded cooked chicken |
| breast 1 whole | ||
| boneless |
INSTRUCTIONS
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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2763
Calories From Fat: 1493
Total Fat: 168.3g
Cholesterol: 2225.3mg
Sodium: 6420.4mg
Potassium: 4062.4mg
Carbohydrates: 34.3g
Fiber: 5.6g
Sugar: 15.6g
Protein: 267.4g