COLD CHINESE-STYLE SESAME NOODLES WITH CHICKEN AND CUCUMBER (for four)
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
- In a small bowl stir together the oil, soy sauce, vinegar, sugar, salt and red pepper flakes until sugar and salt are dissolved.
- 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.
- 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