Thai noodles with chicken

8 servings

Ingredients

Quantity Ingredient
1 pounds Chinese dried egg noodles or
Linguine
4 Cooked chicken breast
Halves
Cilantro sprigs and mint
Leaves -- for garnish
Sesame-Soy Dressing-----
¾ cup Soy sauce
¾ cup Chicken stock or water
½ cup Coarsely chopped peanuts
¼ cup Smooth peanut butter
¼ cup Firmly packed brown sugar
¼ cup White wine vinegar
¼ cup Asian sesame oil
2 tablespoons Vegetable oil
1½ cup Minced fresh mint
½ cup Minced cilantro
2 Cloves garlic -- minced
2 cups Shredded carrots
4 Green onions -- minced
1 teaspoon Hot-pepper flakes

Directions

1. In a large saucepan, bring 4 quarts water to a boil. Add noodles, stir to separate, and reduce heat to medium. Cook noodles until tender but still firm (about 18 minutes). Remove from heat and drain.

2. While noodles are cooking, prepare the dressing. Toss warm noodles with dressing to coat thoroughly.

3. Tear each chicken breast half into 8 or 10 medium-sized pieces; add to noodles. Stir to coat chicken with dressing and to mix with noodles.

Garnish with cilantro sprigs, mint leaves, and chopped pecans, and serve.

Sesame-Soy Dressing: In a large bowl, thoroughly combine all ingredients.

Makes about 2-¾ cups.

Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800

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