| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Thai | Thailand, Update | 1 | Servings |
INGREDIENTS
| 1 | bn | Broccoli, cut into 1-inch florets |
| 1/2 | c | Smooth peanut butter, or tahini |
| 1/2 | c | Hot water |
| 2 | Garlic cloves | |
| 1/4 | c | Soy sauce |
| 1/2 | To 1 tsp crushed hot red pepper | |
| 2 | tb | Red wine viegar |
| 1/2 | lb | Linguine or oriental noodles |
| 2 | tb | Oriental sesame oil |
| 1 | tb | Vegetable oil |
| 2 | ts | Sugar |
| 1/2 | c | Chopped scallions |
| 2 | Skinless, boneless chicken breast | |
| Halves, poached and shredded into | ||
| 1/2 | Pieces | |
| 1 | In a large caucepan of boiling water, cook broccoli until bright green |
INSTRUCTIONS
and crisp-tender, about 3 minutes. Drain into collander and rinse until cool; drain well. 2. Combine peanut butter (or tahini) amd water in a blender or food processor mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic, and red pepper; blend. 3. Put cooked chicken in medium bowl, add peanut-sesame sauce and toss to coat. Cover and let marinate in the refrigerator up to two hours. 4. In a large pot of boiling salted water, cook noodles until tender but still firm to the bite. Drain and rinse under cold running water; drain well. 5. In a large boil, toss noodles with vegetable oil. Add chicken with sauce, broccoli, and scallions. Toss and serve slightly chilled or at room temperature. COLD SESAME NOODLES WITH CHICKEN AND BROCCOLI File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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