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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large saucepan three-fourths full with water and bring to a boil. | 2. Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low. | 3. Simmer, uncovered, until tender, 20 to 25 minutes. | 4. Drain and let cool. | 5. Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long. | 6. Refill the large saucepan three-fourths full with water. | 7. Bring to a boil over high heat and add the salt. | 8. Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands. | 9. When the water comes to a second boil, boil for 1 minute longer. | 10. Pour the noodles into a colander and rinse thoroughly with cold running water. | 11. Drain thoroughly and transfer to a large bowl. | 12. Toss with the peanut oil to keep the noodles from sticking together. | 13. Set aside. | 14. If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes. | 15. If using black sesame seeds, leave them untoasted. | 16. In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds. | 17. Arrange the cooked noodles in a wide shallow bowl. | 18. Scatter the cucumber over the noodles and top with the chicken mixture. | 19. Cover and refrigerate until ready to serve. | 20. To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil. | 21. When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds. | 22. Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute. | 23. Remove from the heat and let cool to lukewarm. | 24. Pour the warm dressing over the chicken salad and sprinkle with the peanuts. | 25. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			-	-	-	-
salt	2	teaspoons		-	-	-	-
chinese egg noodle	1/2	lb		201.7338	0.0	44.8801	1.1333
peanut oil	1 1/2	1/2		179.01	0.0	0.0	20.25
black sesame seed	3	tablespoons		201.7338	0.0	44.8801	1.1333
red bell pepper	1/4	cup	finely-julienned	201.7338	0.0	44.8801	1.1333
carrot	1	cup	finely-julienned peeled	52.48	12.2624	1.1904	0.3072
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
cucumber	1		cut	-	-	-	-
peanut butter	2	teaspoons		62.8267	2.3008	2.5664	5.3269
asian sesame paste	2	teaspoons		201.7338	0.0	44.8801	1.1333
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
dark soy sauce	1/3	cup		201.7338	0.0	44.8801	1.1333
chinese red vinegar	1/3	cup		201.7338	0.0	44.8801	1.1333
peanut oil corn	2	tablespoons		247.52	0.0	0.0	28.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
chili oil	1/2	teaspoon		201.7338	0.0	44.8801	1.1333
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
ginger	1	teaspoon	minced peeled	1.6	0.3554	0.0364	0.015
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
peanut	1/4	cup	chopped roasted	206.955	5.8874	9.417	17.9726

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