Cold Noodles And Spicy Sauce

• 1 whole chicken breast
• 4 oz. fine egg noodles
• 1 tsp. plus 1 Tbsp. sesame oil *
• 1/4 c. sesame paste *
• 3 Tbsp. brewed tea or water
• 3 Tbsp. light soy sauce
• 2 Tbsp. hot oil (optional)
• 3 Tbsp. red wine vinegar
• 2 tsp. sugar
• salt to taste
• 1/4 tsp. monosodium glutamate (optional)
• 1/4 c. peanut, vegetable or corn oil
• 2 Tbsp. chopped garlic

1. In a kettle or large saucepan, bring about 6 cups of water to a boil and add the chicken breast. Do not add salt.
2. Return to a boil and simmer 10 to 15 minutes.
3. Do not overcook, or the meat will be dry.
4. Remove the chicken breast, but leave the water in the kettle.
5. Bring the water to a boil again.
6. Do not add salt. Add the noodles and cook, occasionally stirring, until they are tender, 7 minutes or less.
7. Drain in a colander and run under cold water until the strands are separated and thoroughly chilled. Drain.
8. Sprinkle with the teaspoon of sesame oil and toss to coat. Set aside.

chicken breast, egg noodles, sesame oil, sesame paste, water, soy sauce, hot oil, red wine vinegar, sugar, salt, monosodium glutamate, peanut, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227172 (may not work)