Sesame Noodles with Shredded Chicken

By Susan52

Ingredients

• 1/4 cup sesame seeds
• 1/4 cup chunky peanut butter
• 2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)
• 1 tablespoon minced fresh ginger
• 5 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon hot pepper sauce (such as Tabasco)
• 2 tablespoons light brown sugar lightly packed
• Water (hot)
• 1 1/2 pounds boneless, skinless chicken breast halves
• 1 tablespoon table salt
• 1 pound dried Asian noodle or 12 ounces dried spaghetti
• 2 tablespoons Asian sesame oil
• 4 scallions, sliced thin on diagonal
• 1 medium carrot, grated

Details

Servings 6
Preparation time 20mins
Adapted from cooking.com

Preparation

Step 1

Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve
1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds.

With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or work bowl aside.




Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.