Recipe: Cold Sesame Noodles with Chicken (using peanut butter)

COLD SESAME NOODLES WITH CHICKEN

1/4 cup soy sauce
1/4 cup Asian sesame oil, divided use
1/4 cup creamy natural peanut butter
3 tablespoons chicken broth, brewed black tea or water
2 tablespoons rice or distilled white vinegar, or to taste
1 tablespoon packed dark-brown sugar
1 or 2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1 pound thin spaghetti, uncooked
Salt and ground red pepper
2 cups diced cooked chicken (or turkey)
3 tablespoons canola or other vegetable oil
2 scallions, cut into thin diagonal slices
3 tablespoons minced fresh cilantro, divided use
1 1/2 cups English cucumber, seeded and thinly sliced
1 carrot, cut into long thin shreds

In large bowl, whisk together the soy sauce, 3 1/2 tablespoons sesame oil, peanut butter, broth, vinegar, brown sugar, garlic and ginger. Set aside.

Cook spaghetti until al dente. Drain and immediately toss noodles with sesame oil mixture. Season with salt and ground red pepper. Let cool, then cover and refrigerate until cold.

In large bowl, combine chicken, remaining 1 1/2 teaspoons sesame oil, scallions and 2 tablespoons cilantro.

To serve, arrange noodles on platter, placing cucumber and carrot around them. Top with turkey and sprinkle with remaining 1 tablespoon cilantro.

Makes 6 servings
Adapted from source: Summer-Winter Chicken by Lori Longbotham