| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Thai | Thailand, Update | 1 | Servings |
INGREDIENTS
| 1 | 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 | T | Red wine viegar |
| 1/2 | lb | Linguine or oriental noodles |
| 2 | T | Oriental sesame oil |
| 1 | T | Vegetable oil |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1906
Calories From Fat: 892
Total Fat: 103.7g
Cholesterol: 384.3mg
Sodium: 7878mg
Potassium: 3703.8mg
Carbohydrates: 55g
Fiber: 13.8g
Sugar: 26g
Protein: 195.4g