COLD CHINESE-STYLE SESAME NOODLES WITH CHICKEN AND CUCUMBER

COLD CHINESE-STYLE SESAME NOODLES WITH CHICKEN AND CUCUMBER (for four)

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4 tablespoons dark (Asian) sesame oil

2 tablespoons soy sauce

2 tablespoons white-wine vinegar or unseasoned rice vinegar

½ teaspoon sugar

½ teaspoon salt, or to taste

¼ teaspoon dried hot red pepper flakes

1 pound capellini (angel’s hair pasta)

1 seedless cucumber, cut lengthwise into thin spears and crosswise into thin slices (about 1 cup)

meat from 1 rotisserie chicken, shredded

2 scallions, minced, or 2 tablespoons minced fresh coriander

3 teaspoons sesame seeds, toasted lightly and cooled


  1. In a small bowl stir together the oil, soy sauce, vinegar, sugar, salt and red pepper flakes until sugar and salt are dissolved.
  1. In a large saucepan of salted boiling water cook the capellini until tender (4 to 5 minutes) and drain in a colander. Rinse noodles under cold running water until cool and drain well.
  1. In a large bowl toss noodles with sauce, cucumber, chicken and scallion or coriander until combined well and divide between 4 plates. Sprinkle noodles with sesame seeds.

NOTE:  This is a good use for leftover Chinese roasted chicken with five spice lacquer

adapted from The Best of Gourmet, 1995

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