Cold Noodles With Sesame Sauce, Chicken And Cucumbers

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  2 cup, chopped or diced or 280g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Ginger root

  Raw

  1 tsp or 2g

• Rice wine vinegar

  1 tbsp or 15g

• Pepper

  Spices, black

  ½ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Ground Sesame Seeds, Tahini

  Krinos

  8 tbsp or 128g

Directions

1. Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
2. When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
3. Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
4. Recipe by: Mark Bittman (source: https://cooking.nytimes.com/recipes/10945-cold-noodles-with-sesame-sauce-chicken-and-cucumbers?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=9)