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Serves 4–5
Ingredients
Noodles:
200 g (7 oz) dried noodles
100 g (3.5 oz) chicken breast
60 g (2 oz) oriental cucumber, julienned
60 g (2 oz) carrot, julienned
Dressing:
1/2 cup cool water
4 teaspoons sesame paste
2 teaspoons peanut butter
4 cloves garlic, minced
2 teaspoons white sugar
5 teaspoons soy sauce
4 teaspoons Chinese black vinegar
Method
- Cook noodles according to package instructions.
Drain, then run under cold water until cool. Drain, cover
and refrigerate for 1 hour.
- Bring a small amount of water
in a pot to a boil, add chicken. Cover, turn off heat,
steep for 15 minutes. Remove meat, let cool. Tear along grain
into thin strips.
- Make dressing: Mix sesame paste well in
original container before adding to a mixing bowl with
peanut butter. Add a 1/3 of water, stir.
- Add garlic and sugar,
another 1/3 of water, stir.
- Add soy sauce, vinegar and remaining
water, stir.
- Place noodles in 4 large bowls or plates. Put
cucumber, carrots, and chicken on top of noodles.
- Stir dressing
again well, and spoon equal portions onto noodles.
- Diners
mix up their own dish.
Notes: Taiwanese usually make this dish with
store-bought pre-cooked 'oil noodles,' but you can use most
kinds of Chinese fresh or dried noodles. Make up a larger quantity
of the dressing and keep it in the fridge. It keeps well.
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