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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  All Recipes

| 1. In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool. | 2. Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil. | 3. Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside. | 4. Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well. | 5. Arrange the chicken on top of noodles in serving dish. Spoon sauce over all. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	6	cups		0.0	0.0	0.0	0.0
chicken breast	1		bone	780.1798	0.0	94.5741	41.9573
chinese noodle	6	ounces		597.0403	146.4365	0.2722	0.1021
sesame oil	1	teaspoon		120.22399999999999	0.0	0.0	13.6
tahini	1/4	cup		342.0	15.714	10.686	28.8
water	3	tablespoons		0.0	0.0	0.0	0.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
chili oil	2	teaspoons		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
peanut oil	1/4	cup		477.36	0.0	0.0	54.0
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.