The Make-Ahead Cook by The Editors at America's Test Kitchen
Author:The Editors at America's Test Kitchen
Language: eng
Format: epub
ISBN: 9781940352091
Publisher: Cook's Illustrated
Published: 2014-08-31T16:00:00+00:00
SESAME NOODLES WITH CHICKEN
Sesame Noodles with Chicken
* * *
SERVES 4 • TO PREP 1 HOUR • STORE UP TO 2 DAYS • TO FINISH 20 MINUTES
WHY THIS RECIPE WORKS: Our recipe for easy but authentic-tasting cold sesame noodles relies on everyday pantry staples to deliver its characteristic sweet, nutty, addictive flavor. Chunky peanut butter and toasted sesame seeds ground together in the blender made the perfect stand-in for hard-to-find Asian sesame paste. Fresh garlic and ginger plus soy sauce, vinegar, hot sauce, and brown sugar rounded out the sauce. Tossing cooked Chinese noodles with sesame oil kept them from sticking and clumping overnight. For moist, tender chicken, we poached boneless, skinless chicken breasts, then shredded them into bite-size pieces. Scallions, grated carrot, and red bell pepper lent fresh flavor, color, and crunch. We tried tossing the salad with the dressing before storing it, but the noodles absorbed too much liquid and ended up pasty and mushy. Instead, we stored the dressing separately, then loosened it with hot water just before tossing it with the noodles. A garnish of toasted sesame seeds lent crunch and nutty flavor and cilantro added freshness. Creamy peanut butter can be substituted for the chunky peanut butter if necessary. Dried spaghetti or linguine can be substituted for the fresh Chinese noodles. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Leaving the noodles slightly wet after rinsing is important for the texture of the finished salad. See the sidebar that follows the recipe.
5
tablespoons soy sauce
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