Cold Sesame Noodles With Shredded Chicken Recipes

Steps:

• Bring a pot with 3 to 4 quarts water to a boil for ramen or thin spaghetti. If using thin spaghetti, you'll need baking soda as well (see Cook's Note). Ramen does not require salt to be added into water.
• Take 4 scallions and trim, cut into thirds and slice lengthwise; put in ice cold water to curl the scallions. Thinly slice the remainder of the 2 bunches on a bias and reserve.
• For dressing, in a food processor, combine tahini paste, shoyu or soy sauce, rice wine vinegar, mirin, toasted sesame oil, ginger, garlic, chili paste or sauce and light brown sugar. Process sauce until smooth and add a splash of bottled or filtered water if necessary to thin--sauce should be creamy but pourable. Transfer to a large mixing bowl.
• Drop ramen or pasta into boiling water and cook ramen 4 minutes (thin spaghetti about 6 minutes). Drain and cold rinse, then drain again. Toss ramen with sauce, sliced scallions, three-quarters of the cucumbers and three-quarters of the chicken. Drain scallion curls. Arrange noodles in shallow bowls and top with scallion curls, remaining chicken and cucumbers, lots of sesame seeds and a few dollops of chili paste if desired.

Steps:

• Game Plan: Make the sauce while the noodles cook.
• Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
• To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
• To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

Steps:

• First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
• Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
• If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
• In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
• Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
• Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
• Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
• Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
• In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

Steps:

• In a food processor, mix sesame paste, oils, and vinegar. Add chile, garlic and herbs and puree until smooth. Season with salt and pepper. In a large mixing bowl toss pasta, cucumbers and chicken with dressing. Check for seasoning and garnish with red bell peppers and basil/mint leaves.
• Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. When chicken is fully browned, turn down oven to 325 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving. When chicken is cooled, remove skin and hand-shred the meat. Broil the skin to crisp up then julienne for garnish.

Steps:

• In a blender, combine soy sauce, 3 tbsp sesame seeds, peanut butter, rice vinegar, brown sugar, 1 tbsp sesame oil, ginger, garlic and hot sauce. Process until smooth. With the blades still running, add hot water, 1 tbsp at a time, until the sauce has the thickness of heavy cream.
• If serving hot, heat the chicken without overcooking it (1 minute or so in the microwave on high should do).
• Cook the pasta in 4 qts of salted water until tender. Reserve 1/2 c of pasta water before draining. If serving cold, rinse under cold running water until cold.
• Transfer noodles to a large bowl and toss with remaining 1 tbsp sesame oil. Add sauce, chicken, bell pepper, cucumber, carrot, scallions and cilantro if using. Toss well to combine. If the sauce looks too thick, drizzle with reserved pasta water and toss again; repeat until desired consistency is achieved. Sprinkle with the remaining 1 tbsp sesame seeds and serve.

Steps:

• Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
• When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
• Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.