Chicken and Cold Noodles with Spicy Sauce

Chinese egg noodles are topped with shredded chicken and a blend of sesame paste and spices for a delicious hot weather meal.

• Calories: 542 Calories

Ingredients

• 3 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons minced garlic
• 6 cups water
• 1 tablespoon sesame oil
• 1 whole bone-in chicken breast, with skin
• 6 ounces dry Chinese noodles
• 1 teaspoon sesame oil
• ¼ cup tahini
• 2 teaspoons chili oil (Optional)
• 3 tablespoons soy sauce
• ¼ cup peanut oil

Recipe Instructions

Step 1

In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.

Step 2

Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.

Step 3

Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.

Step 4

Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.

Step 5

Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.