Chicken And Noodles In Sesame Ginger Dressing
|Whole chicken breast||1 Large, skinned, boned and halved|
|Water||1 Cup (16 tbs)|
|White wine/Vermouth||1⁄4 Cup (4 tbs)|
|Thin egg noodles||8 Ounce|
|Kirby cucumbers/Regular waxed cucumbers||2⁄3 Pound|
|Garlic||2 Clove (10 gm)|
|Oriental sesame paste||2 1⁄2 Tablespoon|
|Reduced sodium soy sauce||1 1⁄2 Tablespoon|
|Oriental sesame oil||1 Tablespoon|
|Hot sesame oil||1 Teaspoon|
|Rice vinegar||1 Tablespoon|
|White wine/Dry vermouth||1 Tablespoon|
|Minced fresh ginger||2 Teaspoon|
|Chopped fresh coriander||2 Tablespoon|
Cook chicken breasts in a mixture of water and wine or vermouth to cover.
Poach until done, about 15 minutes.
Cool and drain.
Cook noodles in 6 quarts boiling water until done, about 2 minutes.
Drain and run cold water over noodles.
Coarsely shred cucumbers, peeling if waxed, scrubbing clean and leaving skin on if unwaxed.
Mince ginger and garlic; combine with sesame paste, soy, sugar, sesame oils, rice vinegar, wine; mix thoroughly.
Slice scallions; mix with cucumbers, noodles, and chicken; mix with sauce.
Chop coriander; sprinkle on and serve at room temperature.
Cut tomatoes into wedges and serve on the side.