Cold Noodles With Sesame Sauce, Chicken and Cucumbers

I haven’t tried this yet, but didn’t want to lose it, and I have been in the mood to try something like this, so there you go! 🙂

Recipe: Cold Noodles With Sesame Sauce, Chicken and Cucumbers
(Adapted from NY Times 6/12/02)

Recipe: Cold Noodles With Sesame Sauce, Chicken and Cucumbers
(Adapted from NY Times 6/12/02)

Time: About 30 minutes

1 to 2 cups shredded cooked chicken, or 1 12-oz. package
extra firm tofu
1 pound cucumber (about 2 large)
16 ounces long pasta like linguine or (preferably) bucatini,
or 16 ounces fresh Chinese egg noodles
3 tablespoons dark sesame oil
1/2 cup + 2 tbsp. sesame paste (tahini) or peanut butter
2 1/2 tablespoons sugar
4 tablespoons soy sauce, or to taste
1 teaspoon minced ginger, optional
1-2 tablespoon rice or wine vinegar
2 tablespoons Tabasco sauce, or more to taste
1/2 teaspoon freshly ground black pepper, or more
At least 1/2 cup minced scallions or cilantro for garnish.

1. 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.

2. 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 thoroughly.
Shred chicken (the easiest way to do this is with your fingers) or slice tofu
into 1/2 inch dice.

3. Toss noodles and chicken (or tofu) with sauce and cucumbers.
Taste and adjust seasoning as necessary. Garnish and serve.
(Can be served immediately, although it’s better if chilled in the
refrigerator for an hour or two, or even overnight. If you can wait that

Yield: 4-6 servings