Sunday, May 9, 2010

Cold Peanut Sesame Noodles

Today I ate a second dinner. I couldn't help it after making these Peanut Sesame Noodles for my weekday lunches. Not only do soba noodles taste delicious plain, but the dressing smelled and tasted so good, so of course I couldn't help but serve myself a plate of these noodles!  The recipe comes from The Kitchn (again, clearly it is one of my favorites!)  It is really easy to make and perfect to take to lunch at work, since the whole premise of the dish is that it is served cold.  A tip: soba noodles are cooked the same way as regular pasta, so if the package is in Japanese and you don't read Japanese like me, have no fear.  Another tip: soba noodles are made from buckwheat, which is gluten-free. To make this completely gluten-free, substitute Bragg's amino acids soy sauce for regular soy sauce.

peanut sesame noodle recipe



Cold(ish) Peanut Sesame Noodles (from the Kitchn)
serves four as a main course
2 boneless, skinless chicken brea
4 teaspoons peanut or canola oil, divided
2 cloves garlic, minced
1 1/2 inch piece of ginger, peeled and minced
1 pound spaghetti or soba noodles
1 English (seedless) cucumber
5 scallions (white and light green parts) chopped
2 teaspoons black sesame seeds (toasted white ones would be fine, too)
For the sauce:
2 tablespoons natural peanut butter*
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon red pepper flakes
Season the chicken breasts with salt and pepper. Heat 2 teaspoons of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside.
Add the remaining 2 teaspoons of oil, increase the heat slightly, and add the chicken breasts. Cook until golden on each side, 3 to 4 minutes per side. Turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove chicken from the pan and set aside to cool.
Bring a large stockpot of water to a boil and cook spaghetti according to the package directions. While it cooks, peel the cucumber and slice into thin strips about 4 inches long. This is much easier on a mandoline, but you can certainly do it by hand — the strips can be any thickness you like.
In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the spaghetti is finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, and sesame seeds.
Slice the cooled chicken into thin, diagonal strips and place on top of the noodles on each plate.
*If you use regular peanut butter, you may want to reduce the amount of sugar in the sauce, as non-natural peanut butter contains sugar.

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