Why have I never thought to make this at home until recently is beyond me. It is tasty and I have all the stuff in the pantry.
It is the perfect summer dish. And you can add whatever veggies strike your fancy. This version had leftover grilled chicken and a chopped red pepper and grated carrots. But I can see adding whatever is ready in the garden to this. Yohboh thinks it would be excellent with some chopped ripe tomatoes (but really what is NOT improved with a ripe garden tomato?).
Cold Sesame Noodles
For the Sauce
¼ cup sesame seeds
¼ cup chunky peanut butter
2 medium cloves garlic, smashed
1 piece (1-inch) fresh ginger, grated with a microplane
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (I used the hot sauce with the chicken on it)
2 tablespoons lightly packed light brown sugar
1 pound of noodles (I used fettucine)
Leftover chicken, thinly sliced
1 bell pepper
1 carrot shredded
2 scallions, sliced on the bias
Cook the noodles according to the directions on the package. Save a little bit of the pasta water. What I normally do is stick a coffee mug in the starchy water and take some out that way.
Put all the sauce ingredients in a blender. Whir it away until it is a paste. Set it aside.
Slice your chicken and veggies.
Drain the pasta and run cold water on it until is is chilled. I like to toss it as well. Add the noodles to a large bowl. Take the pasta water you saved and add it to the blender and reblend to make a looser sauce (Loose sauce means runnier. A tight sauce is thicker). Add the sauce to the noodles and toss until everything is coated. Add the chicken and veggies. Toss again.
I have no idea how many servings this made but we ate it within a day.
My Everyday Life: Week 16
3 hours ago