12 oz Chinese egg noodles
2 ts Sesame oil
1/2 Cucumber; julienned
1/2 Red bell pepper;
- julienned
1/4 lb Mung bean sprouts
2 c Cooked chicken breast;
- shredded
Dressing:
1/3 c Chicken broth
1/3 c Sesame seed paste or
- chunky peanut butter
2 tb Soy sauce
2 tb Rice vinegar
2 ts Sesame oil
2 ts Chili sauce
1/2 ts Sugar
1/2 ts Sichuan peppercorns;
- toasted & ground
Cook noodles in a pot of boiling water according to package
directions. Drain, rinse with cold water, and drain again. Place
noodles in a bowl and add sesame oil; toss to coat. Add cucumber,
bell pepper, and mung bean sprouts; toss to mix. Place on a serving
plate and arrange chicken over the top. Cover and refrigerate until
chilled. Prepare dressing by whisking all ingredients together.
Pour dressing over noodles and toss before serving.
