1/4 c. sesame seeds, toasted in skillet until golden
1/4 c. chunky peanut butter
2 garlic cloves, minced or pressed
1 T. fresh ginger, minced
5 T. soy sauce
2 T. rice vinegar
1 t. hot sauce (I used Tabasco in this recipe)
2 T. brown sugar
1 1/2 lbs. boneless, skinless chicken breasts (or buy a whole roasted chicken if you are short on time)
1 T. salt
1 lb. fresh Asian-style noodles or 12 oz. dried spagetti (I often just buy fresh linguine noodles if fresh Asian noodles aren't available)
2 T. sesame oil
4 green onions, thinly sliced
2 carrots, peeled & grated
1 red bell pepper, cut in match sticks
1. In a blender or food processor, puree 3 T. of sesame seeds (reserving the rest for garnish later), peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce and sugar until smooth. With machine running, add hot water 1 T. at a time until sauce has consistency of heavy cream (approx. 5 T.) I usually double the peanut sauce recipe because, well...everyone loves peanut sauce. Plus, I add a LOT more hot sauce to give it a good kick.
2. Heat broiler and place rack 6 inches from element. Spray broiler pan with vegetable cooking spray and add chicken. Broil breasts 6-8 minutes on each side. Let rest on cutting board 5 minutes then shred chicken into bite size pieces and set aside.
3. Boil 6 qt water, add salt and boil fresh noodles until tender, 4 minutes. Drain, rinse with cold water until cool to the touch, drain again. Transfer to a large bowl & toss noodles with sesame oil until coated. Add shredded chicken, bell pepper, carrots, scallions and top with remaining sesame seeds. Serve peanut sauce on side.
Yum factor on scale of 1-10 = 9.5 (will be a 10 if you're not the one doing the cooking)
Note: the peanut sauce is always better the next day. Super great dish for parties and picnics. If you want to make this vegetarian then omit the chicken, sub in some cucumbers and top with cilantro leaves.
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