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Ingredientes
- Salt
- 1 x to 2 c. shredded cooked chicken Or possibly 8 ounces boneless chicken breast
- 1 lb cucumber
- 12 ounce long pasta, such as linguine, or possibly 16 ounces fresh Chinese egg noodles
- 2 Tbsp. dark sesame oil
- 1/2 c. sesame paste (tahini) or possibly peanut butter
- 2 Tbsp. sugar
- 3 Tbsp. soy sauce, or possibly to taste
- 1 tsp chopped ginger, optional
- 1 Tbsp. rice or possibly wine vinegar Warm sesame oil or possibly Tabasco sauce to taste
- 1/2 tsp freshly grnd black pepper, or possibly more At least 1/2 c. chopped scallions for garnish
Direcciones
- 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 min.
- Meanwhile, peel cucumbers, cut in half lengthwise, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta till tender but not mushy. (If chicken is not done, you can still add in pasta; remove chicken when it is done.)
- While pasta is cooking, whisk together sesame oil and sesame paste, sugar, soy, ginger, vinegar, warm oil and pepper in a large bowl. Thin sauce with warm water, so it is about the consistency of heavy cream; you will need 1/4 to 1/2 c..
- Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cool water. Drain again. Shred chicken by hand.
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary, garnish and serve.
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