Sesame Noodles With Peanut Sauce Ii
- 1/4 cup sesame seeds
- 1/4 cup chunky peanut butter
- 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh ginger
- 5 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 2 tablespoons packed light brown sugar
- Hot water
- 1 1/2 pounds boneless, skinless chicken breast halves
- 1 tablespoon salt
- 12 ounces dried spaghetti noodles
- 2 tablespoons toasted sesame oil
- 4 scallions (green onions), sliced thin on diagonal
- 1 medium carrot, grated
- Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at a time until sauce has consistency of heavy cream, slightly thickened but pourable. Set blender jar or work bowl aside.
- Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan or rimmed baking sheet lined with foil with cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions. Drain then toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.
sesame seeds, chunky peanut butter, garlic, fresh ginger, soy sauce, rice vinegar, hot pepper, brown sugar, water, chicken, salt, noodles, sesame oil, scallions, carrot
Taken from www.epicurious.com/recipes/member/views/sesame-noodles-with-peanut-sauce-ii-52405411 (may not work)