Spicy Chilled Chinese Noodles
|Chinese noodles||1 Pound (450 Gram, Fresh / Dried)|
|Sesame oil||22 Milliliter (1/2 Tablespoon)|
|Boneless chicken||8 Ounce, cooked and thinly sliced (225 Milliliter)|
|Cucumber||1 Medium, seeds removed and thinly shredded|
|Cooked ham||4 Ounce, shredded (112 Gram)|
|Toasted sesame seeds||22 Milliliter (1/2 Tablespoon)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Vinegar||22 Milliliter (1 1/2 Tablespoon)|
|Sugar||1 Teaspoon (5 Milliliter)|
|Tabasco sauce||3⁄4 Teaspoon (3 Milliliter)|
|Chopped green onion||45 Milliliter (3 Tablespoon)|
|Sesame seed paste/Oil||22 Milliliter (1 1/2 Tablespoon)|
|Soup stock||125 Milliliter (1/2 Cup)|
1. Bring 1 1/2 quarts of water to a boil with 1/2 teaspoon salt. Add noodles and boil for 1-1 1/2 minutes, stirring occasionally. Remove noodles to colander and rinse with tap water until cooled. Drain well and sprinkle with 1 1/2 tablespoons sesame oil.
2. Mix spicy sauce ingredients in a bowl and set aside.