Pre-cooked Chicken Breasts
– SHRED WHILE STILL HOT
1 LB Sesame Noodles – Fresh egg noodles from Refrigerator Section
SAUCE
3-4 TBL Chunky Peanut Butter
¼ CU – Toasted Sesame Seeds
5 TBL Soy
2 TBL Rice Wine Vinegar
2 TBL Brown Sugar
1 TBL Cayenne Sauce
2 TBL Garlic
2 TBL Ginger – minced
Thin with water to heavy cream consistency
1. Boil noodles in 4 qts water with some salt 3-4 minutes
2. Drain, rinse, toss with sesame oil and cool
3. Cook Sauce mixture on med heat for 30 minutes to thick paste
4. Thin with water to heavy cream consistency
5. Mix noodles and sauce
6. Garnish with grated carrot, chives and sesame seeds
Variations Rather than cooking, just soak in hot water with a bit of salt (approx 170 F) for 20 minutes
