Bong bong chicken

4 servings

Ingredients

Quantity Ingredient
1.00 recipe no-poach chicken; see * note
⅔ cup szechwan peanut sauce; see * note
¼ pounds glass noodles
1 sesame oil; to taste
1 salt; to taste
1 freshly-ground black pepper; to taste
¾ pounds firm cucumbers
4.00 tablespoon coarsely-chopped fresh coriander le; aves

Directions

* Note: See the "No-Poach Chicken" and "Spicy Peanut Sauce" recipes which are included in this collection.

Toss the chicken in the peanut sauce. Mix well. Season with salt and pepper. Cover and refrigerate. Soak the noodles in water until soft and silky. Drain and toss in sesame oil. Season with salt and pepper.

Peel cucumber and cut in half. Using a spoon, remove the seeds. Cut the cucumbers into match stick strips, about 2-inches long. Toss the cucumbers with sesame oil. Season with salt and pepper. To serve, mound the pasta in the center of each plate. Arrange the cucumbers around the pasta. Spoon the chicken mixture over the pasta. Garnish with fresh coriander leaves. This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-03-1998

Recipe by: Emeril Lagasse

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