Cold Sesame Noodles with Chicken and Vegetables
serves 4 as a main course
NOTE: The
addition of chicken and fresh vegetables makes this a good main
dish choice in warm weather. It is assembled in the fashion of a
composed salad, with the vegetables and roasted chicken arranged on
top of the noodles.
Salt
1 pound fresh Chinese egg noodles (the width of spaghetti) or 3/4 pound dried Italian spaghetti
2 tablespoons Asian sesame oil
1 whole chicken breast (bone in, skin on), about 3/4 pound
1 tablespoon vegetable oil
3/4 cup smooth natural peanut butter
41/2 tablespoons soy sauce
11/2 tablespoons sugar
11/2 tablespoons rice vinegar
3/4 teaspoon hot sauce, such as chili paste or Tabasco, or more to taste
3/4 cup hot water, or more
2 medium cucumbers
1/2 medium carrot, peeled
1/2 medium red bell pepper, cored, seeded, and cut into thin strips
4 scallions, white and light green parts, finely chopped
2 tablespoons sesame seeds, toasted
INSTRUCTIONS:
1. Bring 6 quarts water to a boil in large pot. Add 1 tablespoon salt and noodles and cook until noodles are just tender, 3 to 4 minutes. (If using dried Italian spaghetti, cook noodles until quite soft, about 15 minutes.) Drain thoroughly and toss with sesame oil. Cool to room temperature. Cover and refrigerate until ready to use, at least 2 hours and up to 1 day.
2. Meanwhile, preheat oven to 400 degrees. Rub chicken with vegetable oil and sprinkle generously with salt and place in roasting pan. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin, and shred meat into bite-sized pieces.
3. Place peanut butter, soy sauce, sugar, vinegar, and hot sauce in blender or food processor. Process until smooth. With motor running, add water, 1 tablespoon at a time, until sauce is the consistency of heavy cream. Scrape sauce into large bowl and set aside for 30 minutes to allow flavors to blend. (Can be covered and set aside for several hours. Stir in hot water, a tablespoon at a time, if sauce thickens.)
4. Peel cucumbers and halve lengthwise. Use spoon to scoop out and discard seeds. Using large holes of a box grater, grate cucumbers and then squeeze dry in clean kitchen towel. Grate carrot, and prepare bell pepper.
5. When ready to serve, separate noodles with your fingers and then toss them with 11/4 cups peanut sauce and scallions. Arrange noodles on large platter or individual plates. Toss cucumber, carrot, and bell pepper together and arrange on top of noodles. Pile chicken in center. Drizzle remaining sauce over chicken and vegetables and sprinkle with sesame seeds. Serve immediately.