Ingredients:
6 cups water
1 large, whole chicken breast
6 ounces Chinese egg noodles
1 teaspoon sesame oil
1/4 cup tahini
3 tablespoons water
1 tablespoon sesame oil
2 teaspoons chili oil, optional
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1/4 cup peanut oil
2 tablespoons minced garlic
Directions:
1 In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.
2 Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
3 Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
4 Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.
5 Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.
Makes 4 servings [Previous Recipe]
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