Cold Sesame Noodles

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

See original recipe at: katheats.com

kept bycarriejoy8
recipe bykatheats.com

Categories:
- Chicken
- noodle
- Pasta

print

Ingredients:

1/4 cup sesame seeds
1 (16 ounce) package linguine or fettuccine
1/3 cup peanut oil (or canola or vegetable)
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons brown sugar
2 tablespoons lime juice (or the juice of half a lime)
½ teaspoon ground ginger
½ teaspoon garlic salt
Red pepper flakes to taste
¼ teaspoon ground black pepper
3 cooked chicken breasts (about 1.5 pounds), cubed or shredded
1 finely chopped red pepper

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. Add a drizzle of peanut oil to keep the noodles from sticking together.
In a jar with a tight-fitting lid, combine peanut oil, soy sauce, vinegar, sesame oil, brown sugar, toasted sesame seeds, ginger, garlic, lime juice, red pepper and black pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken and red pepper. If chilling overnight, use half the dressing the day you make it, and stir in the second half of the dressing right before serving. The pasta soaks up a lot of the dressing overnight, so this way your pasta won’t be too dry.
Right before serving, add an extra squeeze of lime and stir.

See original recipe at katheats.com