Ingredients
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1/2 cup Chinese sesame paste or 1/2 cup tahini (stir before measuring)
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6 tablespoons soy sauce
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2 tablespoons minced ginger
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4 cloves garlic, minced
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4 teaspoons sugar
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4 tablespoons dark sesame oil
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1 teaspoon hot chili oil (amount to taste)
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1 cucumber
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1 -2 teaspoon sesame seeds
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1 lb cooked chicken breast
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1 lb thin Chinese egg noodles (wheat noodles or thin spaghetti may also be used)
Instructions
- In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
- Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
- Chop chicken into bite-size pieces and set aside.
- Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
- Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
- Place noodles in cold water and allow to drain.
- Place drained noodles in a large bowl and toss with the chicken and cucumber.
- Pour half the sauce over the noodles along with the sesame seeds and toss gently.
- Place noodles on serving platter (or serve from the bowl).
- Pass remaining sauce at table to add as desired.