Cold Sesame Noodles With Shredded Chicken

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So easy and delicious! Don't be afraid of all of the steps - it really is an easy recipe! you can save time by making and shredding the chicken the day before. this recipe was featured on america's test kitchen and printed in cooks illustrated magazine. i tweaked it a bit, but the basic recipe is in tact. my family loves this dish and i am asked to make it quite often.

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Steps

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First , make the shredded chicken.

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Boil 4 qts.

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Of water with one tablespoon of salt.

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When the water reaches a boil , add the chicken and cook for about 20-25 minutes.

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Pour out the water and allow the chicken to cool on a cutting board or in a bowl.

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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.

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Reserve 1 tablespoon sesame seeds in a small bowl.

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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.

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With the machine running , add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream , about 5 tablespoons.

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Set the mixture aside.

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If you wish , add the crushed red pepper for a little zing.

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Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high .

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Ingredients

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toasted sesame seeds, creamy peanut butter, garlic cloves, fresh ginger, soy sauce, rice vinegar, hot sauce, light brown sugar, hot water, boneless skinless chicken breasts, salt, fresh chinese noodles, sesame oil, scallions, carrot, cucumber, crushed red pepper flakes