Taiwanese Cold Noodles
Total Time: 1 hourYield: 4 Servings
Source: eatingchina.com
Category: Chinese
Ingredients
1⁄2 pound Fresh Chinese Noodles2 whole Chicken Breasts
2 whole Cucumbers (julienned)
2 whole Carrots (julienned)
1 tablespoon Cool Water
5 teaspoons Sesame Paste
3 teaspoons Peanut Butter
2 cloves Garlic (minced)
2 teaspoons Sugar
6 teaspoons Soy Sauce
4 teaspoons Chinese Black Vinegar
pinch Salt
Directions
- Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain, cover and set aside.
- Bring some water in a pot to a boil, add chicken. Cover, turn off heat, steep for 15 minutes. Remove meat, let cool. Tear along grain into thin strips.
- Make dressing: Add sesame paste to a mixing bowl with peanut butter. Add a 1/3 of water, stir.
- Add garlic, sugar, salt, and another 1/3 of water, stir.
- Add soy sauce, vinegar and remaining water, stir.
- Place noodles in large individual bowls. Put cucumber, carrots, and chicken on top of noodles.
- Stir dressing again, and spoon equal portions onto noodles.
- Diners should mix ingredients together before eating.