Cold Noodles with Spicy Sauce
- 2 medium chicken breasts
- 4 oz. spaghetti pasta
- 2T. sesame oil
- 1/4 c. sesame paste
- 3 T. brewed tea or water
- 2 T. hot oil – recipe below
- 3T. light soy sauce
- 3 T. red wine vinegar
- Salt to taste
- 1/4 c. vegetable oil
- 2 T. chopped garlic
- Hot Oil
- 1 c. peanut, vegetable or corn oil
- 6 T. powdered red pepper
In a large pan bring about 6 cups of water to a boil, add the chicken breasts, and simmer for about 15 minutes. Remove the chicken, skin the breasts, take out the meat and chop it up, and set aside. Into the chicken water put the spaghetti pasta and cook til ad dente – 7 minutes. Drain in a colander and rinse with cold water to stop the cooking process, set aside. Put noodles in a bowl and sprinkle with a tablespoon of sesame oil.
To make the hot oil, heat 1 cup of the oil in a small saucepan just til it starts to smoke. Turn off the heat and wait 30 seconds. Add the red pepper and stir, let it stand til it gets to room temperature. Pour oil and residue into a bottle with a tight stopper. Will keep several months refrigerated.
To make sauce, spoon sesame paste into a mixing bowl and add tea or water gradually. Stir in the remaining ingredients and 1 tablespoon sesame oil. Add the chicken to the sauce and stir well. Arrange the noodles on a serving dish and top with the chicken and sauce Spoon any extra sauce over the chicken and noodles and enjoy!