Ingredients:
1/2 cup Chinese sesame paste or 1/2 cup tahini ( stir before measuring)
6 tablespoons soy sauce
2 tablespoons minced ginger
4 cloves garlic, minced
4 teaspoons sugar
4 tablespoons dark sesame oil
1 teaspoon hot chili oil ( amount to taste)
1 lb cooked chicken breasts
1 cucumbers
1 lb thin Chinese egg noodles ( wheat noodles or thin spaghetti may also be used)
1 -2 teaspoon sesame seeds (optional)
Directions:
In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
Chop chicken into bite-size pieces and set aside.
Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
Place noodles in cold water and allow to drain.
Place drained noodles in a large bowl and toss with the chicken and cucumber.
Pour half the sauce over the noodles along with the sesame seeds and toss gently.
Place noodles on serving platter (or serve from the bowl).
Pass remaining sauce at table to add as desired.
Servings: 4
Time preparation: 30 min.
Time total: 38 min.