October 03, 2004

Asian Chicken Noodles

-3 boneless, skinless, chicken breasts (1.5 lb each)
-1 lb egg noodles
-1/4 cup toasted sesame seeds (toasted 10 minutes in non-stick skillet on medium or medium low heat) with 1 Tbs reserved
-3 T peanut butter (non chunky type)
-1 T ground peanuts
-5 T soy sauce
-2 T rice wine vinegar
-2 T light brown sugar
-1 tsp tobasco sauce
-2 cloves minced garlic
-1 T ginger, minced
-shredded carrots
-green onions

1. Spray cookie sheet with vegetable spray. Broil chicken 10-20 minutes, flip after 10 mins or when brown on top. (Internal temperature of chicken should be 160-165 degrees if you don't want to get, ahem, sick). Remove when done, and shred with fork and knife.

2. Bring 4 quarts of water to a boil, add 1 tablespoon of salt. Cook egg noodles 3-5 minutes, drain and rinse. Toss with sesame oil to prevent sticking.

3. Put the peanut butter, peanuts, soy sauce, rice wine vinegar, sugar, tobasco, ginger, garlic and sesame seeds (remember to reserve a tablespoon) in a blender. Blend 30 seconds till smooth; the texture should be very thick.

4. Add a tablespoon of water at a time to thin out mixture until it looks like heavy cream (2-3 tablespoons usually suffices).

5. Toss blended mixture over cooked noodles. Add shredded chicken, sliced carrots, green onions, and remaining tablespoon of reserved toasted sesame seeds.


America's Test Kitchen

Posted by lintwins at October 3, 2004 04:15 AM

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