6-8 ounces Chinese wheat noodles or extra thin spaghetti
1 tablespoon sesame oil
12-16 ounces cooked chicken, shredded (two medium half-breasts)
1/2 bunch green onions, sliced thin on the bias
1 large red pepper, julienned
1/2 large English cucumber, sliced into thin half-moons
1/2 cup crunchy peanut butter
2 tablespoons rice vinegar
2 tablespoons lime juice
2 teaspoons fish sauce
1/4 cup sesame oil
2 tablespoons Asian chile-garlic paste
2 tablespoons soy sauce (I like Pearl River Bridge brand light)
2 cloves garlic, minced or pressed
2 teaspoons sugar (or to taste)
2-3 tablespoons water
To garnish: chopped roasted peanuts and coarsely chopped basil or cilantro.
Peanut-sesame noodles with chicken
Cook the spaghetti in salted water according to package directions and drain. Rinse briefly in cold water. Place in a large bowl and toss with 1 tablespoon sesame oil. Set aside to cool.
To make the dressing, whisk together all the dressing ingredients except for water. Add water as necessary to thin to a pourable consistency. (You can also do this in the blender. Pulse just enough to mix – you don’t want to puree the dressing completely.) Taste and adjust with salt if necessary.
Add the chicken and vegetables to the noodles and toss gently. Add half of dressing and stir to coat. Add more dressing as necessary. You may have some dressing left over.