8 oz fresh or dried Chinese egg noodle or other thin pasta
1C creamy natural peanut butter
3/4C rice vinegar
2 tbs toasted sesame oil
2 tbs Shaoxing wine or dry sherry
1C thinly sliced scallion
1/4C chopped fresh cilantro (optional)
2tbs reduced sodium soy sauce
1tbs Asian chile sauce or Sriracha
1 head romaine lettuce
1 1/2 lbs cooked boneless, skinless chicken breast, sliced crosswise into 1/4inch slices and chilled
2 med red bell peppers, diced
1 large Engligh cucumber, peeled, seeded, halved lengthwide and cut into 1/4-inch slices
1/8 tsp salt, or more to taste
Freshly ground pepper
Toasted sesame for garnish
Instructions
1.Fill a large bowl with water and add ice cubes. Cook noddles in boiling water until just tender, 2 to 4 minutes, about 6 minutes for dry (or according to package instructions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
2.Meanwhile, whisk peanut butter, vinegar, sesame oil and sherry in a bowl until smooth. Add scallions, cilantro, soy sauce and hot sauce; stir to blend.
3.Remove tougher outer leaves of romaine. Halve lengthwise, notch out the core, halve lengthwise again, and cut crosswise into 1/2-inch pieces. Should have about 8 cups.
4.Add the lettuce, chicken, bell peppers and cucumbers to the noodles. Add 3/4 of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
5.Transfer the salad to serving bowl and garnish with sesame seeds.
Originally Submitted
11/14/2012
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