Food Network: Sesame Noodles with Cucumbers and Shredded Chicken

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Sesame Noodles with Cucumbers and Shredded Chicken
Recipe Courtesy of Ming Tsai

Ingredients
1/2 cup chinese sesame paste or tahini (can also substitute creamy
peanut butter)
1 tablespoon sesame oil
1/4 cup canola oil
1/2 cup rice wine vinegar
2 serrano chiles, de-stemmed
2 cloves garlic
1/3 cup basil leaves
1 bunch chopped scallions
1/3 cup mint leaves
Salt and black pepper to taste
1 pound angel hair pasta, blanched and refreshed
2 english cucumbers julienned
2 cups shredded chicken from whole roasted chicken
Garnish: 1 red bell pepper finely diced

Directions
In a food processor, mix sesame paste, oils, and vinegar. Add chile,
garlic and herbs and puree until smooth. Season with salt and pepper. In a large mixing bowl toss
pasta, cucumbers and chicken with dressing. Check for seasoning and garnish with red bell peppers
and basil/mint leaves.

Ingredients
WHOLE ROASTED CHICKEN:

1 whole chicken, preferably organic with giblets removed
Salt and black pepper to taste
Canola oil

Directions
Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and
pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden
brown. May have to rotate the chicken for even coloring. When chicken is fully browned, turn down

oven to 325 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes.
Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for
10 minutes before serving. When chicken is cooled, remove skin and hand-shred the meat. Broil the
skin to crisp up then julienne for garnish.