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Chicken And Noodles In Sesame Ginger Dressing

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Ingredients
  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)
  Scallions 2
  Oriental sesame paste 2 1⁄2 Tablespoon
  Reduced sodium soy sauce 1 1⁄2 Tablespoon
  Sugar 1 Teaspoon
  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
  Tomatoes 2 Medium
Directions

Cook chicken breasts in a mixture of water and wine or vermouth to cover.
Poach until done, about 15 minutes.
Cool and drain.
Shred.
Cook noodles in 6 quarts boiling water until done, about 2 minutes.
Drain and run cold water over noodles.
Drain thoroughly.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Party

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