Cold Sesame Noodles with Chicken & Cucumber

This is a perfect dish for a make-ahead dinner.  Since Nick’s been back to working in an actual office and I’m balancing Milford Kitchen, Women in Milford, Milford Collective, and Bubs & Betty’s right now (among other things), this dish was a life saver!  Easy to make, great taste; super flavorful and all the perfect textures, and easy for Nick to bring to work for dinner!

INGREDIENTS

1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast
1 pound cucumber
12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles
2 Tbsp dark sesame oil
½ cup sesame paste (tahini) or peanut butter
2 Tbsp sugar
3 Tbsp soy sauce, or to taste
1 tsp minced ginger, optional
1 Tbsp rice or wine vinegar
Hot sesame oil or Tabasco sauce to taste
½ tsp freshly ground black pepper, or more
At least 1/2 cup minced scallions for garnish
Salt & pepper to taste

DIRECTIONS

• Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.

• When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. 

• Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).

• Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.